Gratinated pork medallions Mykonos – with Metaxa sauce

Ingredients for 2 servings:

• 2 pork fillet(s), only the thick part
• some oil for frying
• some salt and pepper, from the mill
• Paprika powder
• 200 g cheese, grated, e.g. Gouda
• some fat, for the mold
• 2 tbsp olive oil, for frying the peppers
• 1 large red bell pepper(s)
• 4 cloves garlic, or more if desired
• 100 ml meat broth, approx.
• 100 ml tomato ketchup
• 1 cup sour cream (250 g)
• 1 tsp balsamic vinegar, white
• ½ lemon(s), the juice
• ½ tsp marjoram, dried
• ½ tsp basil, dried
• ½ tsp thyme, dried
• ½ tsp rosemary, dried
• 1 tsp oregano, dried
• 80 ml Metaxa (Greek brandy)
• possibly black pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

For the sauce, heat the meat broth and whisk in the sour cream, ketchup, balsamic vinegar, lemon juice, and Metaxa until smooth. Stir in half of the grated cheese and melt. Cut the cleaned bell pepper into approximately 1 cm pieces and braise them in olive oil until al dente. Add the spices (marjoram, basil, thyme, rosemary, and oregano) and heat briefly. Then pour the sauce into the paprika and spice mixture and stir until smooth. Trim the pork fillets and cut into approximately 3 cm thick slices. Sprinkle with salt, pepper, and paprika. Fry in the hot oil on both sides until medium-rare, then keep warm on a preheated plate. Deglaze any remaining pan juices with the sauce and stir until smooth. This enhances the flavor. Place the meat slices in a greased, ovenproof dish and pour the sauce over them. Sprinkle the remaining grated cheese on top. Bake briefly at 190°C fan-assisted oven with the grill on until the cheese is nicely browned. Serve with baguette or French fries. Note: The amount of seasoning may vary depending on the individual. This is only a general guideline.