Stuffed pork fillet medallions

1. Cut a pocket into each medallion. Peel, quarter and core the apple and cut it into slices. Cut the cheese into eight small pieces.

2. Stuff each medallion with a piece of cheese, an apple slice and a sage leaf. Then wrap it in a slice of ham.

3. Peel the onion and finely chop together with the rest of the apple.

4. Heat the pan on highest level up to the roasting window, switch to a low level, place the medallions inside and roast until the turning point is reached. Turn over and roast until the turning point is reached again.

5. Remove the medallions and keep warm. Add the apple and onion mixture in the pan, roast and deglaze with broth. Let simmer for a few minutes on a low level.

6. Add the cream to the sauce, finely puree the sauce, put back in the pan, and season to taste with salt and pepper.

7. Place the medallions in the sauce, heat the pan on highest level up to the vegetable window, switch to a low level and cook for approx. 8 minutes in the vegetable area.