Pork medallions in strudel pastry

Total time: 55m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 558 Kcal, 36g Protein, 19g Carbohydrates, 37g Fat


  • Medallions
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 pork fillets (approx. 450 g), cut into 4 equal medallions
  • a little pepper
  • Filling
  • 150 g veal sausage meat
  • 0.5 tsp lemon juice
  • 2 tbsp unsalted, shelled pistachios, finely chopped
  • a little pepper
  • 3 tbsp flat-leaf parsley, finely chopped
  • To assemble and bake
  • 3 tbsp olive oil
  • 8 slices fried bacon
  • 1 parcel strudel pastry (approx. 120 g)

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  • Medallions

    Heat the oil in a frying pan and fry the medallions for approx. 1 1/2 mins. on each side, remove, season.
  • Filling

    Mix the sausage meat, lemon juice, pistachios and parsley, season.
  • To assemble and bake

    Carefully unfold the pastry sheets, brush each sheet of pastry with a little oil, stack the sheets on top of each other, cut into four equal-sized pieces. Place two slices of bacon crosswise in the centre of each piece of pastry, place one medallion on top of each and cover with the filling. Pull the corners of the pastry upwards and press together. Brush each parcel with a little oil. Bake for approx. 15 mins. in the lower half of an oven preheated to 200°C. Remove, leave to rest for approx. 5 mins., brush with the remaining oil.
  • Tip:

    Serve with a mixed salad.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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