Roros Greek pork medallions

Ingredients for 2 servings:

• 2 large pork fillet heads
• some olive oil, for frying
• some black pepper, freshly ground
• some salt
• 4 cloves garlic
• some lemon juice
• some Worcestershire sauce (a few drops)
• 1 drop of Tabasco
• 2 tsp black pepper, freshly ground
• 1 ½ tbsp oregano, dried
• 1 tsp basil, dried
• 1 tsp thyme, dried
• 1 pinch allspice, ground
• 1 pinch of cinnamon powder
• 2 tsp sweet paprika powder
• some olive oil, enough to coat the meat
• 1 large onion(s)
• 1 pack of feta cheese (200 g)

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 8 minutes; Total time approx. 4 hours 23 minutes

Remove any tendons from the pork tenderloins and cut each into three pieces (according to the meat’s sizing). Mix the herbs for the marinade. Moisten with lemon juice. Then add enough olive oil to coat the meat (the amount depends on the size of the tenderloins). We don’t stick to the quantities so precisely, as we work “by feel.” Brush the meat pieces with the marinade and place them in a smaller bowl. Cover with plastic wrap and refrigerate for about 3-4 hours. Scrape the marinade off the meat with a spoon (not a knife, as this could damage the meat fibers). Be sure to scrape off the marinade, otherwise the herbs will burn during frying! Fry the meat pieces in hot olive oil on both sides (medium – test with your finger!). Season with salt and freshly ground pepper, sprinkle with some dried oregano, and serve on warmed plates with onion slices and feta cheese. We serve it with a Greek salad, tzatziki and Greek fried potatoes or fries.