Pork Medallions with Onion Crust

Spinach is not everyone’s cup of tea? With this recipe it is:

Halve the onions and cut into tender strips. In a coated frying pan, roast in 50 g hot butter until golden brown and cool. Beat the remaining butter with the whisks of a mixer for 5 minutes until creamy.

Add mustard, thyme and parsley and season with 1/2 tsp salt, pepper and paprika powder. Stir cooled onions with fried onions and bread crumbs into butter and set aside to cool.

Season the pork medallions with salt and pepper. In a coated frying pan over medium heat, sear in hot oil for 5 min on all sides.

Place the medallions on a baking sheet and spread the onion mixture evenly over the meat. Bake in the heated oven on the 2nd rack from the bottom at 200 °C (gas 3, convection oven 180 °C ) for 6-7 min.

Arrange on plates and serve with spinach leaves. Baguette goes well with it.

Tip:

No chance of tears: before cutting, simply immerse the onions in ice-cold water.

Related Recipes:

Monkfish with Spinach Potatoeshalf an hour, easy For the spinach potatoes: Clean spinach leaves, that is, remove stems, if necessary, break... Espresso Chicken Medallions with Celery PolentaCrush the tomato paste in a mortar with the garlic. Add the honey, olive oil, thyme leaves, allspice seeds and... Sorbet with Green Tea and Lemon Thyme WafersFor the sorbet with green tea and lemon wafers, put sugar in a small saucepan and dissolve in 250 ml of water... Pork Tenderloin in a Corn Husk with Garlic JuicesSeason pork tenderloin with salt, pepper and a little caraway. Fry fillet in 4 tbsp hot oil on all sides, lift... Pork Medallion with Gorgonzola Sauce – *(*) Pork medallion with Gorgonzola sauce and baker’s potatoes. Preheat oven to 200 °C (convection oven... Spinach CroquettesRinse spinach, make 5 min in salted water, drain and squeeze. Chop in a food processor or with a kitchen knife... Green Ravioli with Crab Tails FarceFor the pasta dough, rinse the spinach leaves, clean them and cook them dripping wet at a mild temperature for... Pheasant with Walnuts and Sour CreamA delicious strawberry recipe! Sauté the pheasant in olive oil, then cover the breast with tin foil, roast at... Turkish Spinach CasseroleRinse spinach, trim stems and boil in a large saucepan with a tiny bit of salt. Drain spinach and cool... Cuscinetti Di Vitello – Braised Veal Cutlets with Prosciutto and Cheese StuffingPlace one square slice of cheese and one square slice of prosciutto on each of eight veal cutlets and top with...