Summary

Ingredients

• 4 sprigs thyme, fresher
• 4 tomato (s), dried in oil
• 2 tablespoon oil, (pickling oil from the tomatoes)
• 1 clove garlic
• salt and pepper
• 60 g butter, soft
• 350 g pork fillet (s)
• 20 g parmesan, in one piece

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Instructions

1. Wash the thyme and shake dry, strip off the leaves and chop. Drain the tomatoes and dice finely. Peel the garlic and chop in to fine slithers. Stir everything into the butter with a pinch of salt and pepper each. Put the seasoned butter on a piece of aluminum foil and shape into a roll. Then place them in the freezer.
2. Preheat the oven to 80 ° C using an ovenproof casserole dish. Cut the fillet into six slices, lightly salt and pepper. Heat the tomato oil in a pan and fry the medallions in it for 2 minutes on each side. Then place the medallions in the mold, put a butter slice on each one and cook in the oven (center) for 40 minutes.
3. Arrange the medallions on two preheated plates and drizzle with the butter sauce. Slice the parmesan on top.
4. A fresh ciabatta to add to the sauce and a salad go well with this.