Riganato

Ingredients for 4 servings:

• 1 kg pork loin(s)
• salt and pepper
• Paprika powder, sweet
• Margarine (Rama Culinesse for frying)
• 200 g sheep’s cheese
• 250 ml cream
• 50 ml white wine, approx.
• 1 dashes lemon juice
• 1 bunch of oregano, alternatively about 1 handful of dried

Instructions

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

Pork medallions in feta cheese and oregano sauce

Cut the pork loin into slices about 1.5 cm thick. Lightly grease both sides, season with salt, pepper, and paprika, and fry in a hot, dry frying pan until the meat is just cooked through. Heat the feta cheese with the white wine and lemon juice in a saucepan, stirring until the cheese has melted. Then add the oregano and finally, briefly bring the cream to a boil. Season the sauce to taste and then add it to the pan with the meat to ensure that the cooking juices are absorbed. Serve with fries or Greek rice noodles, as well as a salad. Alternatively, it is also delicious with poultry! In some restaurants, this dish is also served with mushrooms, but I personally prefer it without. I had the dish at my Greek restaurant and then simply tried to recreate it until I arrived at the end result that tasted best to me.