Pork Medallions in Pepper-Grappa-Cream Sauce

To prepare the pork medallions in pepper-grappa-berries sauce, the day before soak the peppercorns in 1 tablespoon of grappa and let them steep overnight.

Grind the pickled peppercorns before preparing. Fry 8 slices of bacon in a non-stick pan, drain on crepe paper and let dry.

Cut tenderloin into medallions and wrap with remaining bacon. Heat a frying pan and add canola oil – sear the fillets in it.

Deglaze with the grappa, wrap in aluminum foil and place in a preheated oven (80 degrees) to set.

Dissolve the meat juices with a little veal stock, add the pickled and ground pepper along with the remaining liquid and simmer until the desired amount is reached. Then thicken with cornflour.

Finally, fold in the cream (and do not let the sauce boil any more).

Pork medallions in pepper-grappa-cream sauce are served with pasta.

Preparation Tip:

The pepper develops its full pungency by soaking in grappa, thus no/hardly any salt is needed.

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