Onion Pork Medallions (ZwiebelSchweine-Medaillons)

Category: Meat dishes
Kitchen: german
Onion Pork Medallions (ZwiebelSchweine-Medaillons)

Ingredients

pork fillet (I have a tenderloin) 800g
smoked bacon with sprout 75g
white onion 4 medium
red onion 3 medium
vegetable oil 8st. l.
salt taste
pepper taste
ground paprika 1h l.
flour 1-2st. l.
sugar for caramelization 1 st. l.
mini potatoes 800g

Cooking method

  • Wash potatoes, boil. Clean.
  • Put diced bacon in a preheated frying pan and melt until dry cracklings.
  • Cut white and red onions into rings.
  • Fry the onions separately in oil. Season with salt, add paprika and sugar. Caramelize. The onion should be transparent, not dry.
  • Onion Pork Medallions (ZwiebelSchweine-Medaillons)
  • Cut the meat into medallions 2 cm thick.
  • Breaded in flour.
  • Pour oil into a frying pan and fry the meat in it until golden brown. Spice up.
  • Onion Pork Medallions (ZwiebelSchweine-Medaillons)
  • Put the meat in an ovenproof dish, on top of the greaves and onions.
  • Preheat the oven to 175 degrees and put the meat in it for 10 minutes.
  • Serve with potatoes and sauerkraut or pickled cucumbers.
  • Onion Pork Medallions (ZwiebelSchweine-Medaillons)
  • Bon Appetit!

The dish is designed for

4 servings

Time for preparing:

1 hour

Cooking program:

stove, oven

Note

In the book, this dish was served with red wine, but it seems to me that beer would be very good with this dish.

Vinokurova
Annushka, did you even marinate the meat in anything ?. I want to add a tasty piece of carbonate, but I am afraid that it will come out rather dry .. and I am also afraid that at this temperature, during this time, a piece of 2 cm will not be baked ... this is pork ... resolve my doubts, please!
Painting
Alena, as for me, the marinade is needed.
Vinokurova
Volume, so it seems to me too ... although it is fried there at the very beginning ... I really don't know ... brains in a raskoryaku ...

thanks for not being the only one who thought so ... that means I don't need a doctor yet ...
notglass
AlenKa, tenderloin is a very soft meat, and you don't really need to beat it off and marinate it too. The carbonate is drier, the marinade will not hurt him. Such, for example:
Dry red wine 100 - 150 milliliters
Large garlic 1 - 2 cloves
Medium-sized onion 1 piece
Ground black pepper to taste
Salt to taste
dried sage 1 pinch
dried rosemary 1 pinch
dried oregano 1 pinch
dried caraway seeds 1 pinch
Bay leaves 2 - 3 pieces
Vegetable or olive oil 1-2 tablespoons
This is for 600-700g of meat (4 chops or a whole piece)
Fill the pork with the cooked marinade, mix everything well with a tablespoon, then cover the pan with a lid and put the container with the ingredients in the refrigerator on the 3rd shelf. In order for the meat to become more tender and juicy, we leave it for 6-8 hours in the refrigerator. Important: the marinade should cover the pork completely so that it is well saturated with spices and liquid ingredients.
If some component does not suit you, exclude it, the main thing is not to overdo it with seasonings!
Vinokurova
Anyahow are you on time !. about the tenderloin, I know .. if you overexpose it in the marinade, it only gets worse ... I beat off a little carbonate, I'll go and see what I have for your marinade
Vinokurova
Anyuta, ziarinovala ... what do you think, if you first dip the meat in the egg, and then breadcrumbs, it will be good?
Vinokurova
Annushka, I did it!. it turned out very tasty in such a marinade ... the meat is tender and juicy ... thanks !.
notglass
To your health, AlenKa! The marinade is really great, one of my favorites.
Vinokurova
Quote: notglass
one of my frequently used
make this Temko necessarily !. so as not to get lost ... people often do not read comments in search of comments ...

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