Summary

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)

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Instructions

1. Divide the pork fillet into 4 equal portions. Cut a pocket in each medallion.
2. Finely chop the mozzarella and sun-dried tomatoes.
3. 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.
4. Pour a quarter of the mixture into each medallion, wrap a slice of bacon around it and tie it with kitchen twine if necessary.
5. Slowly cook the medallions on both sides on the grill, then season with salt and pepper.