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Pork fillet medallions with a light balsamic vinegar sauce

A fine, light, tasty dish


(for 4 people)

12 pork fillet medallions, about 1 cm thick
12 slices Bündnerfleisch or coppa
4 sprigs of rosemary
2 tablespoons cooking fat
1 dl Marsala
1 dl balsamic vinegar
2 dl good quality white wine
A drop of meat extract
75 g butter
Salt and freshly ground pepper


(Preparation time: 20 minutes, recipe takes approx. 15 minutes)
  • Season both sides of the pork fillet medallions with salt and pepper. Garnish one side with a little rosemary and a slice of Bündnerfleisch or coppa and join with cocktail sticks. Pre-heat the oven to 80°C.
  • Heat the butter in a frying pan, sear the fillets at high heat for a short while (about 1 ½ minutes), arrange on the pre-heated plate and place in the oven for 15 minutes.
  • Deglaze the meat juices with the Marsala, reduce slightly and pour through a fine sieve into a small saucepan. Add Balsamic vinegar and reduce by half over a low heat. Add white wine and meat extract and the remaining sprigs of rosemary and reduce by half again. Turn down to a simmer and add a curl or two of butter. Season the juice with salt and pepper and pour over the medallions.