Pork Medallions with Mozzarella Bonnet and Potato …

Remove the skin from the onion and cut into small pieces. Clean mushrooms, chop finely. Cut bacon into small cubes. Season pork lung roast with pepper, cumin, salt and garlic powder. Fry in a little oil on both sides and keep warm. Sauté bacon, mushrooms and onion in the drippings, season with salt and parsley. Spread the onion-bacon mixture on the pork lung roast. Top with sliced mozzarella and bake in heated oven at maximum top heat. Strain potatoes, mix with 1-2 eggs (depending on the consistency of the potatoes), pepper, nutmeg, salt, sautéed onion and flour. Shape the potato mixture into small loaves. Heat a little oil in a frying pan and fry the potatoes on both sides until golden brown. Arrange pork medallions with potato and herb loafs on plates. Garnish with fried tomatoes with Edam cheese.

velvety red wine O-title: Pork medallions with mozzarella topping and potato-herb loaves

Our tip: Use bacon with a fine, smoky note!

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