Pork medallions in strudel pastry

Pork medallions in strudel pastry

Total: 55 Min. | Active: 40 Min.
Nutritional value / people: 558 kcal
, Fat: 37 g
, Carbohydrate: 19 g
, Protein: 36 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
1 pork fillet (approx. 450 g), cut into 4 equal medallions
1 tsp salt
a little pepper


150 g veal sausage meat
½ tsp lemon juice
2 tbsp unsalted, shelled pistachios, finely chopped
3 tbsp flat-leaf parsley, finely chopped
a little pepper

To assemble and bake

1 parcel strudel pastry (approx. 120 g)
3 tbsp olive oil
8 slices bacon
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How it's done

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Heat the oil in a frying pan and fry the medallions for approx. 1 1/2 mins. on each side, remove, season.


Mix the sausage meat, lemon juice, pistachios and parsley, season.

To assemble and bake

Carefully unfold the pastry sheets, brush each sheet of pastry with a little oil, stack the sheets on top of each other, cut into four equal-sized pieces. Place two slices of bacon crosswise in the centre of each piece of pastry, place one medallion on top of each and cover with the filling. Pull the corners of the pastry upwards and press together. Brush each parcel with a little oil.

Bake for approx. 15 mins. in the lower half of an oven preheated to 200°C. Remove, leave to rest for approx. 5 mins., brush with the remaining oil.

Good to know
Tip: Serve with a mixed salad.

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