I made this delicious pork medaillons wrapped in farm ham yesterday. As the summer is gone I wanted to make some real autumn style recipe. On a German blog (Emmikochteinfach) I found the basis: pork medaillons in a creamy curry sauce. Aditionally I wanted to use my last batch of homegrown cherrytomatoes. Finally I added mushrooms, as they fit to every meal in autumn. Combined with delicious spices this is a real orgy of flavours.
I posted this recipe yesterday on my dutch blog, and immediately it received tons of hits, becoming almost overnight one of the most popular recipes I ever had.
pork medaillons wrapped in bacon with a spicy curry sauce
pork medaillons wrapped in bacon with a spicy curry sauce is a delicious oven dish with excellent flavours that everyone will like. This is a typical recipe for the autumn.
- 700 gram pork medaillons
- 15 slices farm ham to wrap the medaillons
- 250 gram mushrooms
- 150 gram cherry tomatoes homegrown
- 150 ml cream
- 15 gram parsley
- 1 clove garlic
- 1 piece chili pepper
- 1 tablespoon curry powder
- tomato paste
- salt, pepper, mustard
Cut the mushrooms into strips
Halve the cherry tomatoes.
Cut the parsley fine
Cut the clove of garlic and the chili pepper fine.
Heat olive oil in a pan, and fry the garlic and the chili pepper for a few minutes.
Add the mushrooms and put a lid on them. Let it simmer slowly.
Meanwhile, brush the medaillons with mustard and spice them with salt and pepper on both sides.
Add the cherry tomatoes to the mushrooms.
Wrap the medaillons in the farm ham, and place them in a greased oven dish.
Take the pan of the fire, and add the cream, parsley and curry. Mix everything well.
Spread the sauce over the medaillons.
Put the dish in a preheated oven at 180°C.
Bake for 25 minutes until the medaillons are tender.