Summary

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

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Instructions

1. Cook the whole potatoes in salted water until cooked.
2. Mix the cream cheese, ham, diced onion, garlic clove, egg yolk and chives and season with salt and white pepper.
3. 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
4. Preheat the oven to 180 - 200 ° C.
5. 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.
6. 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.
7. Put the meat back in the pan with the sauce and simmer briefly.
8. Cut the tomatoes and cucumber, mix and season with a little garlic.
9. 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.