Summary

Ingredients

• 500 g pork fillet (s)
• 1 teaspoon oregano
• 2 piece (s) garlic clove (s)
• 300 g cheese (Gouda), rated
• 2 red pepper (s)
• 50 g butter
• 150 ml Metaxa
• 200 ml water
• 2 teaspoons meat broth
• 200 ml tomato ketchup
• 2 cups whipped cream
• 1 teaspoon balsamic vinegar, white
• 0.5 ½ lemon (n)
• 1 teaspoon sugar
• salt and pepper
• Paprika powder
• marjoram
• basil
• thyme
• rosemary

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Instructions

1. Cut the pork fillet into medallions approx. 2 to 3 cm thick and fry them briefly in the pan. Then season the medallions with a little salt and pepper and place them in a baking dish.
2. At the same time, start preparing the metaxa sauce: Boil the water with the meat broth. Add the metaxa, tomato ketchup, whipped cream and white balsamic vinegar. Squeeze the lemon and mix the lemon juice into the Metaxa sauce. Season the sauce with sugar.
3. The garlic cloves are finely chopped and refined with oregano and the spices. The peppers are cut into approx. 2 cm large cubes. Melt the butter in the same pan in which you seared the meat before and add the mixture of vegetables and spices. Heat everything - then mix the previously prepared Metaxa sauce with the vegetable-spice mixture and pour this over the meat medallions in the baking dish. Distribute the grated Gouda evenly in the baking dish.
4. Preheat the oven to 175 ° C (no fan oven) and bake the meat medallions in the baking dish for 30-40 minutes.
5. As a side dish, I recommend a Greek salad and french fries or croquettes.