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Medallions of pork fillet with tomato and basil crust à la Marquise

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Ingredients for 2 servings:

  • 6 pork fillet medallions, cut approx. 4 cm thick
  • 5 tbsp breadcrumbs
  • 40 g butter, very soft
  • 5 tomatoes, dried, marinated in oil, very finely chopped
  • ½ garlic clove(s), squeezed
  • 8 basil leaves, finely chopped
  • salt and pepper
  • Fat, for frying

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Thoroughly mix the crust ingredients (from breadcrumbs to basil), season with salt and pepper, and set aside. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Season the medallions with salt and pepper and sear them in hot oil for 1.5-2 minutes on each side. Let the medallions cool slightly, then spread the mixture over them, pressing it down lightly, and place the meat in a greased baking dish. Bake in the upper half of the oven for 15 minutes.

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Written by John Myers

Professional Chef with 29 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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