Pork Medallions Wrapped in Bacon with Parmesan Cheese

For the pork medallions, heat oil in a pan, cut lung roast into slices about 3 cm thick and wrap the edge of each slice with three to four slices of bacon. Season with salt and pepper.

Fry vigorously in hot oil and then place in a Reindl. Set the oven to broil, place the Reindl on the lowest rack and sprinkle the meat pieces with Parmesan cheese.

Grill for about 5 minutes until the cheese has melted. Serve with green salad.

Preparation Tip:

It is best to put the pork medallions in the oven with a few sprigs of rosemary. This gives them a wonderful touch.

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