Cut pork tenderloin into medailons. Season with salt, bell pepper and paprika. Wrap each piece of meat with a slice of bacon and secure it with a wooden skewer. Place the medallions in a well-buttered baking dish. Place in the oven heated to 220 degrees on the second rack from the bottom and roast for ten minutes.
In the meantime, chop the parsley and chives. Whip the cream until semi-stiff and mix with the herbs, Sbrinz and cognac. Season to taste with salt and freshly ground pepper.
Pour the cream mixture over the medallions after ten minutes of roasting. Increase the oven temperature to 250 degrees and bake the medallions for another eight to ten minutes.
Tip:
If the pork medallions are not placed in the oven on the spot after preparation, do not season them with salt yet or they will draw juices, season only with pepper and paprika. Before putting them into the stove, season them lightly with salt. The chives can also be replaced with fresh thyme or basil.
Our tip: Use bacon with a subtle smoky note!
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