Pork Medallions Wrapped in Black Forest Ham with Cream Sauce
A fantastic, crowd-pleasing dish that the whole family will love!
Servings: 4
Calories: 371kcal
Equipment
- Thermomix
- Spatel
- Schneidebrett und Messer
- Auflaufform
- Kochtopf
Zutaten
- 500-600 g Pork tenderloin
- Salt and black pepper
- 10-12 Scheiben Black Forest ham
- 1 Yellow onion
- 1 Garlic clove
- 15 g Olive oil
- 10 g Mustard
- 150 g Herb cream cheese such as Bresso or Alouette
- 250 ml Light cooking cream 7% fat or half-and-half
- 50 g Sour cream
- ½ tsp Vegetable broth
- 1 tsp Oregano
- 1 tsp Basil
- 1 tsp Sweet paprika
- Etwas Fresh parsley or other fresh herbs for garnish
Zubereitung
- First, preheat your oven to 350°F (180°C) and grab a baking dish.
- Slice the pork tenderloin into 10–12 medallions, then season generously on both sides with salt and pepper.
- Wrap each pork medallion with a slice of Black Forest ham and arrange them snugly in the baking dish.
- Bake the pork for 30 minutes. While it's baking, let's whip up that delicious creamy sauce!
- Peel and quarter the onion, then add it to the mixing bowl along with the garlic clove. Chop for 5 sec / speed 5.
- Scrape down the sides of the bowl with a spatula, drizzle in the olive oil, and sauté for 3 min / 120°C (250°F) / speed 1.
- Now add the mustard, herb cream cheese, cooking cream, sour cream, broth, and spices. Bring to a simmer for 8 min / 100°C (212°F) / speed 2.5.
- Once the pork's initial baking time is up, pour the warm sauce all over the meat and bake for an additional 10 minutes.
- Sprinkle with chopped fresh parsley and serve hot!
Notes
- Wide egg noodles, fettuccine, or rice make wonderful side dishes for soaking up that delicious sauce!
