Stuffed pork medallions

Stuffed pork medallions

Surprise effect: the pork medallions garnished with slices of bacon contain a filling of cream cheese and sage. Delicious with risotto. try also this beef salad bowl recipe too.

Ingredients

Main course For 4 people

8 pork medallions of approx. 60 g

1 tomme or cream cheese of approx. 120 g

8 sage leaves

salt

pepper

16 slices of bacon

1 teaspoon of butter for roasting

Freind's kitchen recipes, Cream of mushroom soup.

How to proceed

Preparation: approx. 30 minutes

Engrave the book medallions, without opening them completely. Cut the cheese into 8 slices. Stuff each medallion with 1 slice of cheese and 1 sage leaf. Close and press lightly. Season the meat with salt and pepper. Wrap each cross-shaped medallion with 2 slices of bacon. Heat the butter for roasting in a pan. Brown the medallions on both sides over medium heat for approx. 6 minutes. Excellent with risotto. You may be interested to read cabbage pesto purple recipe/ homemade pomegranate liqueur.

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