Gratinated Pork Medallions with Spicy Creamy Paprika Vegetables

5 from 5 votes
Course Dinner
Cuisine European
Servings 3 people
Calories 189 kcal


  • 600 g Pork tenderloin
  • 4 slices Serano ham
  • 6 small slices Cheese - who also likes blue cheese
  • Oil for frying


  • 1 Red pepper
  • 1 Yellow pepper
  • 1 Green paprika
  • 2 cm Fresh ginger
  • 2 Garlic cloves
  • 1 Onion
  • 1 cup Cream
  • 1 tbsp Tomato paste
  • 1 tsp Chilli flakes
  • Pepper, salt, pinch of sugar


Prepare meat:

  • Wrap the whole fillet completely with the ham slices, press down a little. Preheat the oven to 120 degrees

Prepare vegetables:

  • Peel the peppers and onions and cut both into strips. Peel the garlic cloves and cut into slices. Peel the ginger and cut into slices (cut in half again if necessary).
  • Heat the oil in a pan.
  • Now cut the wrapped fillet into 6 equal medallions and fry them well all around in the hot oil. Take out, put in a baking dish and put in the oven for 20 minutes. Then put the cheese on top 5 minutes before the end of the meal and let it melt.
  • Now, if necessary, add a little more oil to the pan in which the medallions were fried. Then fry the onion and garlic and after a few minutes add the paprika strips and ginger.
  • After a few minutes pour in the cream and stir in the tomato paste. Season everything with the spices. It should taste spicy and spicy. If you like it particularly spicy, simply take more chilli flakes. The peppers should also have a "bite", i.e. the vegetables go very quickly.
  • If you have cut everything beforehand, then the preparation time is exactly enough for the time the medallions are in the oven.
  • We had rice as a side dish, and a delicious baguette will certainly also fit. 'N good'n .........


Serving: 100gCalories: 189kcalCarbohydrates: 1.5gProtein: 18gFat: 12.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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