Preparation
- Salt the pork medallions and sear.
- Fry the aubergine too.
- Top the medallions with tomatoes and aubergines and season lightly with salt, pepper, garlic and chopped herbs.
- Cover with a slice of GOLDSTEIG mozzarella and start again with a pork fillet. This creates 16 little towers.
- Bake in the oven at 160 °C for approx. 12 mins.
TIP: Serve with fried potatoes and bread seasoning.
Ingredients
Serves 4:
- 16 pork medallions, 50 g each
- 16 aubergine slices
- 16 tomato slices
- 16 slices of GOLDSTEIG mozzarella slices
- salt
- pepper
- garlic
- chopped rosemary
- chopped marjoram
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