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Ingredients (2 servings)
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400 g Schweinsmedaillons
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100 g Wacholder-Schinken
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450 g Tiefkühlgemüse
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1 Stk. Frischkäse
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Öl zum Braten
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Salz und Pfeffer
Preparation
- Pat the pork medallions dry, season lightly with pepper, and wrap each piece with the juniper ham.
- Heat some oil in a pan and sear the medallions on both sides over high heat, then reduce to medium heat and cook for about 8 to 10 minutes until done.
- Meanwhile, steam the frozen vegetables in a pot with a little salted water until tender-crisp, then drain the water.
- Stir the cream cheese into the hot vegetables, season with salt and pepper to taste, and serve alongside the seared medallions.
