Pork Medallions with Wild Garlic Pesto

5 from 4 votes
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 4 people


  • 600 gr Pork fillet, cut into medallions of 150 gr
  • 100 gr Wild garlic pesto - see recipe
  • 70 gr Soft fresh butter
  • 50 gr Breadcrumbs
  • Salt from the mill
  • 1 tsp heaped Szechuan pepper, finely ground
  • Fat for frying


  • Mix the pesto with the butter and the breadcrumbs well in a bowl with a fork. Put the mixture in a freezer bag and roll it out thinly with a rolling pin. Put the whole thing in the freezer for about 1 hour.
  • Remove the fat from the medallions. Heat the fat in a pan and fry the medallions on both sides, season with salt and Szechuan pepper. You can also use normal fresh pepper, but that's a different flavor.
  • Leave the medallions in the pan if it is oven safe or on heat-resistant plates. Remove the pesto mixture from the plastic bag and cut to the size of the medallions - we covered them twice.
  • Put the meat in the oven preheated to 200 ° C with grill function and bake for about 5 minutes. Arrange on plates if necessary. We also had green beans tossed in butter and potato gratin.
  • If you want the topping to be crispy, you should add about 60 grams of freshly grated Parmesan to the mixture.
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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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