Carrots with cooked ham coat with pork medallions

Name: Carrots with cooked ham coat with pork medallions
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Federation Carrots; 7-10 Tbsp Salt; 4 discs (40 g each) cooked ham; 2 (300 g each) Pork fillets; 100 g grated gouda cheese; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Herb butter and chervil; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Federation Carrots
7-10 Tbsp Salt
4 discs (40 g each) cooked ham
2 (300 g each) Pork fillets
100 g grated gouda cheese
2 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Herb butter and chervil
baking paper

Directions

1
Clean and wash the carrots and cook them in boiling salted water for about 15 minutes. In the meantime cut the ham slices in half. Wash pork thoroughly and cut into slices of about 2 cm thickness. Remove the carrots from the water, quench and wrap 3-4 carrots with 1/2 slice of boiled ham around each, place on a baking tray lined with baking paper and sprinkle with cheese. Bake the carrots in a preheated oven (electric cooker: 200°C/ gas: level 3) for about 12 minutes. In the meantime heat oil in a pan, fry pork medallions in it at medium heat on each side for about 3 minutes, season with salt and pepper. Serve carrots and pork medallions garnished with melted herb butter and chervil as desired