Pork medallions in tomato and zucchini cream

Ingredients for 4 servings:

• 2 shallots
• 2 cloves garlic
• 250 g cherry tomatoes, colorful
• 3 small zucchini, approx. 150 g each
• 8 fillet pork medallions, approx. 125 g each
• 8 sprigs rosemary
• 100 g pancetta or bacon (sliced)
• Sea salt
• Pepper, mixed and black, freshly ground
• 1 pinch(s) of sugar
• 2 tbsp olive oil
• 150 g ricotta
• 6 stalks of basil, approx. (the leaves finely chopped)
• 200 ml vegetable stock
• 75 g butter, soft
• 2 tbsp 8 herbs, frozen
• ½ lemon(s), untreated, zest (finely) and 1 tsp. lemon juice, approx.
• 1 sprig of parsley, flat

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Peel the shallots and garlic cloves. Finely dice the shallots and finely chop the garlic cloves. Wash, trim, and halve the cherry tomatoes. Rinse, trim, and slice the zucchini. Rinse the pork fillet medallions, pat dry, and tie each one with a rosemary sprig using kitchen string, pressing lightly. Heat a large, non-stick frying pan on the stovetop and fry the bacon until crispy. Remove from the pan and drain on kitchen paper. Fry the pork medallions in the hot bacon fat for about 4 minutes on each side; season with sea salt and black pepper, then remove. Add the olive oil to the pan and fry the zucchini slices for about 2 to 3 minutes, turning occasionally. Add the diced shallots and chopped garlic cloves and sauté until translucent. Add the halved cherry tomatoes and sauté for about 1 minute. Season with sea salt, pepper, and a pinch of sugar. Mix the ricotta with the finely chopped basil and the vegetable stock, pour over the vegetables in the pan, and season with sea salt and pepper. Place the pork medallions on top, cover, and simmer for about 5 minutes. Mix the butter with the herb mixture, lemon zest, and lemon juice, and season with sea salt and mixed pepper. Spread the herb butter over the medallions and let it melt slightly. Rinse the parsley, shake dry, and finely chop the leaves. Tear the fried pancetta or bacon into large pieces and sprinkle over the finished dish along with the chopped parsley. Instead of ricotta with basil, you can also mix 150g of herb cream cheese with 200ml of whipping cream or Cremefine with the vegetable stock.