John Myers
Contents
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Ingredients
- 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
Instructions
- 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.
