Pockets of pork medallions Recipes

Cooking time: 80 minutes

Difficulty: moderately complex

Cooking

Trim the tenderlion with a sharp knife, wash it, dry it, incise it half-way lengthwise, add salt, pepper. Fry the finely chopped onion in oil add the grounded garlic, let it cool a little, then add it to the minced meat, savor it with salt and pepper and mix them together, put Slices of Gyulai Sausage in the cut in the tenderlion, stuff the minced meat into the cut as well and cover the cut with sausage slices. Carefully remove the thicker stem of the cabbage leaves, lay the leaves down so they cover each other, and lay the tenderloin on the top of the leaves, which we wrap into the leaves, and put into a pan, that we covered with a thin layer of pan beforehand. Sprinkle the tenderloin with white wine and cook it ready in 35 minutes on 180°C, during the cooking, sprinkle the meat with it’s own gravy several times. Cut the meat into inch thick slices with a sharp knife and as side-dish serve potatoes baked in their jackets.</h5>

Good advice

When placing the tenderloin wrapped in cabbage in the pan, it is important that the fold is at the bottom side of the meat. We can cook the potato with meat and cabbage, so that it would absorb a little bit of the gravy.

Ingredients for 4 servings
  • 1 while pork tenderloin medallion (ETA 70 dkg)
  • salt, freshly ground pepper
  • 1 small onion
  • 2 tablespoons of oil
  • 2 cloves of garlic
  • 30 dkg minced pork
  • half a pair of Gyulai Sausage
  • 3 bigger picked cabbage leaves,
  • 1 teaspoon of oil,
  • 1.5 dl dry white wine
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