Pork Medallion with Garlic Sage Butter

Cut the meat into medallions (3 per person). Season them lightly with salt and generously with pepper. Wrap each medallion in a slice of ham. Cover with a sage leaf and secure with wooden skewers. Put the rest of the sage leaves aside.

Heat the butter in a frying pan. Sauté the medallions briefly but heartily on all sides. Immediately put them into a baking dish and roast them in the oven heated to 180 degrees on the second rack from the bottom for 10 minutes.

In the meantime, cut the remaining sage leaves into strips. Peel the garlic and cut it into thin slices. Sauté in the drippings of the meat for two to three minutes until soft. Add the butter and briefly foam up. Spread evenly over the fried medallions and bring them to the table on the spot.

Serve with risotto and/or vegetables such as spinach leaves, zucchetti or possibly a ratatouille.

Tip: Did you know that one bowl of spinach covers almost all your needs for manganese and fiber?

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