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Pork Medallions with Grilled Tomatoes and Potato Wedges

5 from 6 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 3 people
Calories 17 kcal

Ingredients
 

  • 2 Pork fillet about 800gr.
  • 1 kg Potatoes
  • 400 g Cocktail tomatoes
  • 4 sprigs Rosemary fresh
  • Salt, pepper, sugar, olive oil + frying fat
  • Breadcrumbs + vegetable broth instant
  • Hot peppers are hot

Instructions
 

potato wedges

  • Put 3-4 tbsp olive oil in a large bowl. Season with salt, pepper, chopped rosemary, hot pink paprika and some breadcrumbs. Possibly also use some vegetable stock. Then peel about 800gr - 1 kilo of potatoes, cut into wedges and add to the olive oil mixture. Mix everything well, place on a baking sheet (lined with baking paper) and put in the oven. At around 200 ° 40-45min. to bake.

Mock medallions

  • First preheat the pan properly. Cut 2-3cm thick pork medallions from the fillets. Then put this in the hot pan. Fry the medallions on each side for about 1-2 minutes until crispy. Put the medallions & the gravy in a baking dish and only now season with salt and pepper!

grilled tomatoes

  • Put some olive oil in the same pan and add the cherry tomatoes. Salt & pepper the tomatoes and sprinkle with a little sugar - about 1-2 teaspoons! Fry the tomatoes around for approx. 1-2 minutes really hot - swirl the pan every now and then - and then pour the tomatoes over the medallions, including the gravy!
  • Place a few more sprigs of rosemary in the tin and cover with aluminum foil. Pierce the foil several times and then put it in the oven. Leave in the oven at around 180-200 ° for 30-45 minutes. After about 20 minutes, cut the meat. If necessary, continue cooking - depending on the taste and thickness of the meat!

Nutrition

Serving: 100gCalories: 17kcalCarbohydrates: 2.6gProtein: 1gFat: 0.2g
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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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