You are searching for:
Pork Fillet Casserole
Ingredients
| 4 | pork fillets |
| mustard | |
| 24 slice(s) | smoked bacon |
| 500 g | mushrooms, sliced |
| salt and pepper | |
| 1 tsp | marjoram |
| 1 tsp | dill |
| 1 tsp | parsley |
| 1.2 l | single cream |
| 4 tbsp | paprika |
| 4 tsp | curry powder |
Method
Preparation time: ca. 15 min / Cooking / Baking Time: ca. 1 hr / Grade of difficulty: medium / Calories per portion: n/a
Rinse the pork fillets with cold water, then pat dry. Cut each fillet in approximately 6 slices, so that you get 24 medallions.
Preheat the oven to 180°C/Gas Mark 2-3.
Brush the medallions with mustard and wrap into a slice of the smoked bacon each. Place the medallions side by side in a large casserole dish. Fill the spaces between the medallions with the mushrooms. Season with salt, pepper, marjoram, dill and parsley. Mix the cream with paprika and curry and pour the mixture over the medallions and mushrooms. Cover the casserole dish and place in the oven for approximately 60 minutes.
Serve with bread, pasta or rice.
Preheat the oven to 180°C/Gas Mark 2-3.
Brush the medallions with mustard and wrap into a slice of the smoked bacon each. Place the medallions side by side in a large casserole dish. Fill the spaces between the medallions with the mushrooms. Season with salt, pepper, marjoram, dill and parsley. Mix the cream with paprika and curry and pour the mixture over the medallions and mushrooms. Cover the casserole dish and place in the oven for approximately 60 minutes.
Serve with bread, pasta or rice.
| Tweet |
Comments by other users
This recipe has not been commented yet.
Add your own comment
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.