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Pork fillet “scented” with herbs and Vegeta Beef Stock Powder, hiding a slice of prosciutto and finished off with wine. This recipe is extraordinary and fit for any classy restaurant.


600 g pork fillet, cut into medallions (see tip)
100 g sour cream
100 g prosciutto (thinly sliced)
1 tablespoon Vegeta Beef Stock Powder
50 g flour
30 g butter
300 ml cooking cream
½ teaspoon thyme
1 teaspoon basil
50 ml white wine
1-2 tablespoons parsley, chopped

We used

Vegeta Stock Powder

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Simple 4 Persons35 min

  • 1 Spread each pork slice with sour cream, add a slice of prosciutto and fold over. Secure the ends with toothpicks.
  • 2 Sprinkle about half a tablespoon of Vegeta Beef Stock Powder over the prepared fillets and cover with flour.
  • 3 Melt the butter in hot pan and cook the fillets briefly, turning so all sides cook evenly. Cover with cooking cream.
  • 4 Add thyme, basil, left over Vegeta Beef Stock Powder and continue cooking on mild heat, for 15 minutes.
  • 5 Just before completing the recipe add wine.


Trim all excess fat from the pork fillet and cut into medallions 2-3 cm thick. Cover each medallion with cling wrap and tenderise into thin slices, with a mallet.


Sprinkle with parsley and serve with gnocchi and green salad.

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