Pork olives with green filling

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4 servings
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Pork

By Food24 November 03 2009
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Ingredients (9)

600.00 g pork — thinly sliced
salt and freshly ground black pepper
20.00 ml mustard — prepared
10.00 ml savory
100.00 g green beans
100.00 g bacon — diced
25.00 ml butter
65.00 ml stock — chicken
25.00 ml cream
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Method:

Spread the pork with the mustard and season with salt, savory and pepper to taste.
Blanch the green beans for 5 minutes in water, drain and place with the bacon on top of the slices of pork.
Roll up tightly and secure with toothpicks and fry rapidly in the melted butter until brown.
Add the chicken stock and simmer until the meat is done.
Remove the pork olives and add the cream to the sauce.
Mix well and serve with the pork olives and potatoes.



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