Summary

Ingredients

• 500 g pork fillet (s), cut into 6 medallions
• Salt and pepper, from the mill
• Oregano, rubbed
• 6 slices bacon
• 1 tablespoon oil
• 200 g mozzarella, cut into 6 slices
• 2 tablespoon jam (orange jam)
• 0.5 teaspoon ½ chilli flakes
• 0.25 teaspoon ¼ curry powder
• 6 slices tomato (s)
• 6 slices zucchini
• 1 box lamb`s lettuce, sorted and washed, shaken dry
• 3 tablespoon olive oil
• 1 ½ tablespoon balsamic vinegar
• 1 ½ tablespoon maple syrup

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Instructions

1. Pepper the medallions vigorously, season with oregano, season with moderate salt, wrap each with 1 slice of bacon and fix the bacon with a toothpick.
2. Heat the oil in a pan, fry the medallions in it for 2 minutes on each side, then place in a greased casserole dish. Mix the orange jam with the chilli flakes and curry, coat each mozzarella slice thickly with it on the underside and place on the medallions. Layer 1 tomato and 1 zucchini slice on top. Bake in a preheated oven at 225 ° C for 10-15 minutes.
3. Spread the lamb`s lettuce on each half of the plate and place 2 of the medallions on the other half of the plate; Shake a marinade from olive oil, balsamic vinegar, maple syrup and 2 tablespoons of the liquid that has leaked out of the medallions and drizzle it over the lamb`s lettuce.
4. It goes well with crispy flatbread or baguette.