Pan-Seared Pork Medallions And Dumplings With Onion Sauce - cooking recipe

Ingredients

250 ml semi-skimmed milk
6 None slightly stale bread rolls, cut into cubes
1 tbsp butter
1 None white onion, peeled and finely diced
15 g fresh flat-leaf parsley, 1/4 set aside for garnish, remainder finely chopped
3 None eggs, beaten
4 None pork loin steaks
3 tbsp oil
4 None red onions, peeled and cut into strips
8 rashers streaky bacon, 4 cut into strips
2 tbsp plain flour
250 ml apple juice
250 ml red wine

Preparation

In a saucepan, heat the milk until lukewarm. Place the bread in a bowl and pour over the milk.
Melt the butter in a frying pan and saute the white onion until softened. Remove from the heat and stir in the chopped parsley. Add to the bread, cover and allow to soak for 10 mins.
Stir the eggs into the bread mixture and season with salt. Form into 8 dumplings. Bring a saucepan of salted water to a boil, add the dumplings and simmer for 20 mins.
Season the pork with salt. Heat 2 tbsp oil in a frying pan and cook the steaks until browned on both sides. Remove from the pan and season with black pepper. Add the red onions and chopped bacon to the pan and fry until browned. Dust with the flour and saute for 2 mins. Pour in the apple juice and red wine and simmer for 2 mins, stirring. Season with salt and black pepper. Add the steaks, cover and cook for 8 mins.
Heat 1 tbsp oil in a separate frying pan. Add the remaining bacon and fry until crispy. Remove from the pan and drain on paper towels.
Drain the dumplings and arrange on plates with the steaks and sauce. Sprinkle with the bacon and reserved parsley.