Pork Medallions Au Gratin with Tomato Couscous and Vegetables

For the pork medallions with tomato couscous, cut the melanzani into 6 slices of equal thickness (about 1 cm) and salt. Wrap the pork medallions with bacon, salt and pepper.

Clean the mushrooms. Cut the mozzarella into 3 slices. After a few minutes, dry the melanzani with kitchen paper. Heat olive oil in a frying pan and sauté the mushrooms and melanzani slices in it.

Remove and drain on kitchen paper, keep warm. Sear the medallions on both sides and add the tomato sauce to the pan, season with Italian herbs, season with salt and pepper.

Once boiled, stir the couscous into the tomato sauce. Place a slice of mozzarella on each pork medallion and place the lid on the pan.

After 1 minute, turn the temperature to the lowest setting and simmer gently for 3 – 4 minutes, then turn it off and let it sit a little longer until the couscous is ready.

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