Gratinated Pork Medallions with Seeds

Gratinated pork medallions can be served for lunch or dinner. Pair them with potatoes or a slice of freshly baked homemade bread - the bread is essential for soaking up every drop of the delicious sauce.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Oil, plant, sunflower

  • 600 g Meat, pork, pork fish

  • 190 g Meat, chicken, liver

  • 1 piece Egg, fresh

  • 100 g Seeds, sunflower, peeled, dried

  • 20 g Cheese, Parmesan, grated

  • 50 g Breadcrumbs, dried

  • 1 spoon Parsley, fresh

  • 1 teaspoon Thyme, fresh

  • 0.5 dl Alcohol, Wine, White

  • 1 dl Sweet cream

  • 1 dl Soup base, chicken, cube

  • pieces Salt, table

  • pieces Spices, pepper, white

  • pieces Spices, nutmeg, ground

Steps

  1. Cut the pork tenderloin into 1 cm thick medallions and season them with pepper and salt.

  2. Place the pâté in a bowl, then add the egg, seeds, Parmesan, breadcrumbs, chopped parsley, and thyme. Mix well.

  3. Quickly sear the medallions on both sides in a pan, then transfer them to a baking dish. Top with the pâté and seed mixture. Turn on only the upper heating element and fan in the oven, and gratin the medallions at 190°C for 10 to 15 minutes.

  4. While the medallions are in the oven, prepare the sauce. Pour half a deciliter of white wine into the pan used to sear the medallions. Wait for the wine to boil, then add one deciliter of sweet cream and one deciliter of stock. Season with white pepper and a bit of nutmeg, and thicken the sauce if needed.

  5. Serve the medallions on plates, pour the prepared sauce over them, and pair with your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 184.2 kcal
  • Fat: 8.55 g
    • Saturated Fat: 1.54 g
  • Carbohydrates: 5.28 g
    • Sugars: 0.48 g
  • Protein: 18.34 g
  • Fiber: 0.96 g