Pork fillet with feta cheese

Ingredients for 4 servings:

• 2 pork fillets, 300 g each
• Salt and pepper, freshly ground
• 180 g feta cheese
• 150 g vine tomatoes, small
• 250 g pointed peppers, light, alternatively 1 yellow pepper
• 1 bunch of spring onions
• ½ vegetable onion(s)
• 3 tbsp olive oil
• 4 leaves of sage, alternatively dried
• 250 ml white wine or sherry, alternatively stock with a little lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Pork loin simple, tasty and quick to prepare, even for guests

Rinse the fillets in cold water and pat dry with kitchen paper. Rub salt and pepper all over and cut each fillet 4-5 times crosswise. Cut the cheese into slices and place them in the cuts. Rinse the vegetables. Halve the tomatoes and peppers. Cut the spring onions into wide strips and the onion into thin rings. Heat 2 tablespoons of oil in a roasting tin, add the meat, cover with sage leaves and drizzle with the remaining oil. Pour in about half of the wine. Close the roasting tin and place in the oven preheated to 200°C (top/bottom heat), or 170°C (fan oven). Braise for 5 to 10 minutes. Add the prepared vegetables and the remaining wine and braise for a further 25-30 minutes. Serve with Turkish flatbread or baked potatoes, for example.