Ingredients
• 2 Pork filets, cut into 1½ inch medallions (8 medallions)
• Salt and pepper
• 10 carrots, sliced in 2 lengthwise
• 400 gr green beans, trimmed
• 2 tbsp. olive oil
• ¼ cup white wine
• 2 tbsp. butter
• 2 garlic cloves, finely chopped
• 2 tbsp. sun-dried tomato pesto combined with 1 tbsp. tomato paste
• 2 tbsp. honey
• 8 Krinos Fillo Pastry Sheet (2 sheets per serving)
• 200 gr Krinos Feta, cut into 4 pieces
• ¼ cup sun-dried tomatoes, coarsely chopped
• 2 Pork filets, cut into 1½ inch medallions (8 medallions)
• Salt and pepper
• 10 carrots, sliced in 2 lengthwise
• 400 gr green beans, trimmed
• 2 tbsp. olive oil
• ¼ cup white wine
• 2 tbsp. butter
• 2 garlic cloves, finely chopped
• 2 tbsp. sun-dried tomato pesto combined with 1 tbsp. tomato paste
• 2 tbsp. honey
• 8 Krinos Fillo Pastry Sheet (2 sheets per serving)
• 200 gr Krinos Feta, cut into 4 pieces
• ¼ cup sun-dried tomatoes, coarsely chopped
Instructions
1. Preheat oven to 350F.
2. Steam carrots and green beans al dente. Set aside, let cool down.
3. With a meat tenderizer, slightly flatten each pork medallion. Season with salt and pepper. In a large skillet, heat oil over medium-high heat. Sauté pork 1 min per side. Transfer to a plate. Reserve.
4. Lower to medium heat, add wine, let simmer until it is reduced to half. Add butter, garlic, sun-dried tomato and honey, stir. Add carrots and green beans, cook 5 min or until the sauce thickens.
5. To construct your bouquet: Place one medallion in the center of the phyllo, top with on piece of feta, add another piece of pork, top with 1 spoon of tomato mixture. Lift ends of the phyllo and squeeze to create a bouquet.
6. Place bouquet on a baking sheet and bake for 10 min or until golden.
