Pork fillet stuffed with spinach and mozzarella

Ingredients for 2 servings:

• 300 g pork fillet(s)
• 125 g buffalo mozzarella
• 50 g leaf spinach
• 2 tomatoes
• ½ zucchini
• 1 cup of cream
• 10 basil leaves
• some olive oil
• e.g. chili flakes
• n. B. Pepper, black
• e.g. salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

with Mediterranean vegetable stacks

Cut an even number of medallions, approximately 1 cm thick, from the fillets. Cover with cling film and gently pound with a pan. Drizzle the meat with olive oil on both sides and season with salt, pepper, and chili, if desired. Cut the drained mozzarella into 5 mm thick slices and place them on half of the fillets. Spread the leaf spinach on top of the mozzarella, fold the remaining fillets over the top, and secure them with toothpicks. Roughly chop the basil. Slice the zucchini, season lightly with salt and pepper, and roast in a second pan with a little olive oil on both sides until golden brown, then let cool. Slice the tomatoes and marinate with olive oil, basil, salt, and pepper. For the Mediterranean mini burgers, stack one slice of zucchini, one marinated tomato slice, and another slice of zucchini on top of each other – ideally, the tomato and zucchini slices should be roughly the same diameter. Brown the meat parcels in a pan on both sides, then add the cream and simmer over medium heat for about 8 minutes. Season with salt and plenty of ground black pepper. Drizzle the vegetable stacks with olive oil and serve with the stuffed pork fillets and the sauce.