Pork medallions wrapped in cured ham

Pork medallions wrapped in cured ham

Total: 45 min. | Active: 30 min.
Nutritional value / person: 927 kcal
, Fat: 42 g
, Carbohydrate: 72 g
, Protein: 60 g

Ingredients

4 person

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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
kochen@bettybossi.ch

Meat

500 g pork fillets, angler, cut into 8 equal pieces
½ tsp salt
a little pepper
130 g cured ham in slices
1 tbsp oil
8 soft dried apricots
150 g raclette cheese in slices

Sauce

1 shallot, finely chopped
½ dl white wine
2 dl single cream for sauces
¼ bunch flat-leaf parsley, finely chopped
2 pinch cayenne pepper
¼ tsp salt

Tagliatelle

400 g pasta (e.g. tagliatelle)
salted water, boiling
2 tbsp butter
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Utensils

For an ovenproof dish that can hold approx. 1 litre, greased

How it's done

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Meat

Season the meat, fold the cured ham lengthwise, wrap each medallion with 2 slices of ham. Heat the oil in a frying pan. Brown the medallions for approx. 4 mins. on all sides. Remove, place in the roasting tin. Top with the apricots and cheese.

Sauce

Sauté the shallot in the same frying pan for approx. 2 mins., add the wine, reduce by half. Pour in the single cream, bring to the boil, add the parsley, season. Pour the sauce into the roasting tin.

Cook

Approx. 15 mins. in the centre of an oven preheated to 180 °C. Remove.

Tagliatelle

Cook the pasta in salted water until al dente, drain. Add the butter, mix carefully, serve with the medallions.

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