Stuffed Potatoes with Pork Medallions and Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 large potatoes, floury cooking
- 200 g cream cheese
- 100 g cooked ham, diced
- 1 small onion (s)
- 1 clove garlic, finely chopped
- 1 tablespoon, heaped chives, finely chopped
- 2 egg yolks
- Salt and pepper, whiter
- 400 g pork fillet (s)
- 100 grams bacon
- 1 bunch spring onion (s)
- 200 ml cream
- 150 ml white wine
- mustard
- 2 tomato (s)
- 1 cucumber (s)
- 1 cube broth
- margarine
Print Recipe
Pin Recipe Instructions
- Cook the whole potatoes in salted water until cooked.
- Mix the cream cheese, ham, diced onion, garlic clove, egg yolk and chives and season with salt and white pepper.
- Cut the pork fillet into 4 equal parts. Heat a large pan with vegetable margarine. Brush the medallions with mustard and wrap the bacon strips around all 4 pieces. Put the medallions in the hot pan and fry well, turning only once
- Preheat the oven to 180 - 200 ° C.
- Remove the meat from the pan and set aside. Put the sliced spring onions in the same pan and sauté. Deglaze with white wine. Add the cream and pour in a stock cube. Simmer over low heat.
- Drain the potatoes, cut in half with the skin and hollow out so that a small edge remains. Pour the cream into the potatoes and bake the potatoes for about 15 minutes.
- Put the meat back in the pan with the sauce and simmer briefly.
- Cut the tomatoes and cucumber, mix and season with a little garlic.
- Take the potatoes out of the oven, place on a plate and serve with a tomato and cucumber salad, 2 pork medallions each and a little sauce.
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