Pork fillet with Feta in Parma ham (Updated - v2)

Sometimes I like to watch cooking shows on TV, among them the one with Jamie Oliver. I liked one of his 15-minutes recipes and I went hunting for it on the web. I found plenty of private web sites that showed their versions of it. Now I am going to add mine :-). I opposition to Jamie's original recipe I added green asparagus and left out the rice. Yummy!

Goes well with Greek flat bread or rice

Preparation You'll need: A pan A bowl to keep the meat in the oven
Ingredients (for 2 persons) Pork fillet, ca. 600 to 700 g The problem is that pork fillets always have very tapered tips, which is bad here. Therefore, take much bigger than you actually need (around 400 g) and keep the tips for the next day. 6 large sage leaves 300 to 350 g green asparagus 3 or 6 slices of parma ham (depending on size) 50 g Feta cheese 1 courgette (½ green or ½ yellow, or 1 ea. if you don't have asparagus) 4 cloves of garlic 2 or 3 Tbsp chopped mint leaves 1 red Thai Chili Olive oil ChezTeddy-Tipp: If you have problems separating the slices of Parma ham without tearing them into pieces (they really stick together), just put them at 50℃ for 5 minutes into the oven.	" />
1st Steps Divide 50 g feta cheese and the pork tenderloin into 6 equal parts respectively medallions (about 2 fingers wide). Cut a hole into the middle (widen it with your finger) and insert one of the Feta pieces into each hole. Sprinkle some rough ground black pepper from a pepper mill over your medaillons and wrap each with a slice of Parma ham. Cut the courgettes into thin slices, trim the asparagus spears, crush 4 cloves of garlic with a large kitchen knife, chop 1 chilli and 2-3 Tbsp mint leaves very finely. You can put all this together in a large bowl on the side.
Frying of meat and vegetables This takes around 25 to 30 minutes Now fry the medallions over a low heat in a pan with a little olive oil until the Parma ham starts to darken slightly (about 5-6 minutes per side); also put the 6 sage leaves between the pieces of meat. As soon as everything looks crispy remove the leaves and the meat from the pan, place them in a bowl, put them in the oven at 90 to 100℃. Fry in the same pan the courgette and asparagus, together with garlic, chili and mint on medium heat, maybe add some more olive oil. As soon as the veggies start to brown, season lightly with salt and pepper, place them and the medaillons on plates, along with the sage leaves.