Pork And Turkey In Creamy-Pepper Sauce
- 1 lb pork tenderloin, cut into 6-8 medallions
- 1 lb turkey breast, cut into 6-8 medallions
- 12-14 slices bacon
- 2 tbsp oil
- 1/2 lb button mushrooms
- 1 bunch spring onions, chopped
- 1 - 8 1/2 oz jar peppercorn sauce
- 3/4 cup heavy cream
- 1/4 lb Gouda cheese, grated
- 1 1/2 lb potatoes, peeled, chopped
- None None fresh parsely, chopped, to garnish
- Preheat the oven to 350u0b0F. Wrap each medallion of meat in a slice of bacon. Heat the oil in a non-stick pan and sear the meat for 2-3 mins on each side. Season, remove from the pan and set aside. Saute the mushrooms, then add the spring onions and cook briefly. Stir in the pepper sauce and cream, bring to a boil, simmer for 1 min and season to taste.
- Spread the meat, mushrooms, spring onions and sauce in a large casserole dish, sprinkle with the grated cheese and bake for 35-40 mins. Meanwhile, cook the potatoes in boiling, salted water for about 20 mins. Drain and garnish with the chopped parsley. Serve with the meat.
pork tenderloin, turkey breast, bacon, oil, button mushrooms, spring onions, peppercorn sauce, heavy cream, gouda cheese, potatoes, fresh parsely
Taken from recipes-plus.com/api/v2.0/recipes/18545 (may not work)