John Myers
Ingredients for 2 servings:
- 4 large potatoes, floury
- 200 g cream cheese
- 100 g cooked ham, diced
- 1 small onion(s)
- 1 clove(s) garlic, finely chopped
- 1 tbsp, heaped chives, finely chopped
- 2 egg yolks
- Salt and pepper, white
- 400 g pork fillet(s)
- 100g bacon
- 1 bunch of spring onions
- 200 ml cream
- 150 ml white wine
- Mustard
- 2 tomatoes
- 1 cucumber(s)
- 1 cube of stock
- margarine
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes
with a creamy white wine sauce
Boil the potatoes whole in salted water until tender. Mix together 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 pieces. Heat a large pan with vegetable margarine. Brush the medallions with mustard and wrap the bacon strips around all 4 pieces. Add the medallions to the hot pan and sear well, turning only once. Preheat the oven to 180-200°C. Remove the meat from the pan and set aside. Add the sliced spring onions to the same pan and sear until crispy. Deglaze with white wine. Add the cream and a stock cube. Simmer over low heat. Drain the potatoes, cut them in half with the skin on, and scoop out the excess fat, leaving a small crust. Fill the potatoes with the cream and bake for about 15 minutes. Return the meat to the pan with the sauce and simmer briefly. Chop the tomatoes and cucumber, mix, and season with a little garlic. Remove the potatoes from the oven, place them on plates, and serve with the tomato and cucumber salad, two pork medallions, and a little sauce.
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