Filled Pork Medallions with Mozzarella
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g pork fillet (s)
- 4 mozzarella balls, mini
- 40 g tomato (s), dried, pickled in oil
- 2 sprigs basil
- 30 g pine nuts, toasted
- salt and pepper
- 4 slices bacon, (pork belly)
Print Recipe
Pin Recipe Instructions
- Divide the pork fillet into 4 equal portions. Cut a pocket in each medallion.
- Finely chop the mozzarella and sun-dried tomatoes.
- Strip the leaves from the basil branches and pluck them roughly. Add to the mozzarella tomato mixture together with the pine nuts and season with salt and pepper.
- Pour a quarter of the mixture into each medallion, wrap a slice of bacon around it and tie it with kitchen twine if necessary.
- Slowly cook the medallions on both sides on the grill, then season with salt and pepper.
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