Pork medallions wrapped in zucchini

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the pork fillets, dab dry and cut into 8 large (approx. 60-75 g) medallions. Clean and wash the zucchini and cut 8 slices of the zucchini lengthwise with a wide peeler (use the remaining zucchini for other purposes).

2. 2

   Wrap zucchini strips around the medallions and pin them with wooden skewers. Heat clarified butter in a pan and fry the medallions until golden brown, turning them over. In the meantime, mix hazelnut leaves, 15 g soft butter, egg yolk, breadcrumbs, a little salt and cinnamon.

3. 3

   Season medallions with salt and pepper and place them in an ovenproof dish. Use a teaspoon of hazelnut mixture to spread the medallions as small heaps. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes.

4. 4

   Put the frozen peas into little boiling salted water and cook for 6-8 minutes. Peel and quarter the shallots. Heat 20 g butter in a saucepan and fry the shallots in it until translucent. Add drained peas and toss in.

5. 5

   Put the pasta in plenty of boiling salted water and cook for 5 minutes. Pour onto a sieve, rinse briefly under cold water and drain. Roast sesame seeds in a pan without fat. Add the rest of the butter and toss the noodles in it.

6. 6

   Arrange medallions with vegetables and noodles on plates and serve immediately.

Nutrition Facts

KCAL
720 kcal

CARBS
59 g

FATS
32 g

PROTEINS
49 g