Pork medallions baked with Metaxa cheese sauce

Ingredients for 4 servings:

• 500 g pork fillet(s)
• 150 ml Metaxa
• 300 g tomatoes, pureed
• 1 tsp balsamic vinegar
• 1 tsp olive oil
• 1 tsp lemon juice
• 1 tsp sautéed oregano
• marjoram
• basil
• Thyme
• rosemary
• salt and pepper
• 1 tsp, levelled sugar
• 2 garlic cloves
• 1 bell pepper(s), green
• 100 g butter
• 300 g cheese (Gouda), grated
• 1 cup of cream (whipped cream)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

The fillet is cut into medallions, seasoned with salt and pepper, and seared. Then, in a small saucepan, add the passata and whipped cream. Add thyme, rosemary, pepper, marjoram, basil, sugar, garlic cloves, olive oil, balsamic vinegar, oregano, and lemon juice. Add Metaxa and simmer until the strong alcoholic smell disappears. Dice the bell pepper and add it. Add the butter and melt, stirring occasionally. Stir in 100g of Gouda cheese until melted. Place the seared medallions in an ovenproof casserole dish and sprinkle with the remaining cheese. Pour the sauce around the medallions until they are almost covered. Bake in the oven on the middle rack at 175°C (no fan).