Pork loin with bacon and stuffed cabbage

Preparation:

Preparation: Cut the meat into rather thick slices and make medallions. Flavor with fennel seeds, season with salt and pepper and brown in a pan with some oil, the garlic and rosemary. When the meat is sealed, wrap it with the slices of pancetta, sprigs of rosemary and continue cooking, blending with the red wine. In the meantime, blend the sliced bread with the yolk and parmesan, blanch the cabbage leaves, stuff them with the mixture obtained, roll them up like a roll and cook them in a pan with a little oil and onion. Serve the pork loin medallions on top of the cabbage rolls.