Ingredients for 2 servings:
4 pork medallions à 75 g
salt, pepper
8 thin slices of bacon
Kitchen string
1 tbsp oil
8 tbsp Armagnac
250 ml water
2 teaspoons stock
3 level tbsp. dark sauce thickener
4 fresh figs
½ small red chilli pepper
2 tbsp butter
4 tsp brown sugar
Preparation:
1. Season the medallions with salt and pepper. Wrap the bacon slices around the medaillons and tie with kitchen string. Heat the oil in a frying pan. Fry the medallions fry for 10-12 minutes. Remove from the pan.
2. Deglaze the pan with Armagnac. Pour in the water and the stock. Sprinkle in the sauce thickener and cook for 1 minute while stirring. Season to taste with salt and pepper. Add the medallions to the sauce and leave to marinate for 35 minutes.
3. Rinse the figs and halve them. Clean, rinse and finely chop the chilli pepper. Heat the butter in a pan. Fry the figs and chilli for 2-3 minutes. Sprinkle with sugar and turn over.
4. Serve the medallions with the sauce and figs. Serve with small potato cakes.
Preparation time approx. 25 minutes
Nutritional values per portion approx.:
Calories: 629
Joule: 2637
Protein: 35,8 g
Fat: 47,4 g
Carbohydrates: 26 g
(FoodCentrale by ddp images)
