Recipe Name
Pork Medallions
Notes
Serve with pasta or rice and a mixed salad.
Yield
Category
Main Dishes
Contributor
Doris Steets
Country/Ethnicity of Origin
Switzerland
Ingredients
500 g pork fillet (1 pound)

Salt, pepper Rosemary finely chopped Paprika 8-12 rashers (slices) of bacon 1 small onion finely chopped 1 clove of garlic pressed 2 dl panna cuccina (`3/4 c and 2 T)

Instructions
Cut the pork fillet in 8-12 medallions. Season with salt, pepper, rosemary and paprika.

Wrap each medaillon with one rasher of bacon. Put in an buttered ovenproof dish. Sprinkle onion and pressed garlic between the meat pieces. Bake the meat in a hot oven for about 20 Minutes. Pour panna cuccina over it and cook for another 10 Minutes. Make sure not to bake longer as the meat tends to get hard if overcooked.