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Kahana
Fillet medallions with mushroom sauce
Bacon-wrapped pork tenderloin medallions with mashed potatoes, snow peas and tomatoes with a champignon sauce.
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Ingredients
Directions
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Cut the pork tenderloin into slices so that there are two slices of meat per person.
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Wrap each slice of pork tenderloin with 1 slice of bacon and stick it with half a sprig of rosemary.
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Sprinkle the medallions on both sides with pepper. Cut the rest of the bacon into strips.
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Heat the oil in a frying pan and fry the fillet medallions in 10 min. Until golden brown and done.
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Heat the oil in a stirring stir fry the bacon strips 3 min. Add the pea pods and tomatoes and stir fry 5 min. Until the pea pods are al dente.
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In the meantime, prepare the mushroom sauce and mashed potatoes according to the instructions on the packaging.
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Spoon the vegetables on the plates. Place 2 fillet medallions on each plate and add a little mushroom sauce.
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Serve with the rest of the sauce and mashed potatoes separately.
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Nutrition
650Calories
Sodium0% DV1.275mg
Fat51% DV33g
Protein78% DV39g
Carbs15% DV46g
Fiber28% DV7g
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