Pork tenderloin medallions with pepper cream sauce

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Tender pork tenderloin wrapped in bacon served with a creamy pepper sauce


4 pork tenderloin medallions a 125 grams
8 slices of bacon
30 gr butter
30 gr flour
1 shallot, very finely chopped
350 ml beef stock from tablet
2 tablespoons green peppercorns (juice, not dried)
½ teaspoon mustard
75 g crème frache
Pepper and salt
Flemish fries


Saute the shallot in the butter and stir in the flour with a whisk. Slowly add the stock and keep stirring so that there are no lumps. Bring to a boil and reduce as desired. Stir the mustard and crème frache into the pepper sauce and season with salt and pepper. Finally add the peppercorns. Wrap the pork tenderloin medallions with 2 slices of bacon each and sprinkle with salt and pepper. Fry them in a little oil for about 7 minutes until brown on all sides. They can still be a little pink inside. Bake the fries in frying oil at about 200 degrees for 4 minutes until crispy. Serve the pepper cream sauce with the pork tenderloin medallions and the Flemish fries. Delicious with, for example, a fresh salad with grape and pecan nuts.

Source: Leukerecepten by leukerecepten-nl.
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