Pork Fillet Medallions with Parmesan and Tomato Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork fillet (s)
- 2 tablespoons oil
- salt and pepper
- 2 slices toast
- 100 g parmesan, rated
- 3 tablespoons oil from pickled, sun-dried tomatoes
- 8 tomato (s), pickled, drained
- 1 bunch basil
- 1 bunch parsley
- Broth, wine or marsala
- possibly pasta or potatoes, cooked
Print Recipe
Pin Recipe Instructions
- Possibly coat the medallions a little more. Fry very hot but briefly in the hot oil. Take out and place in an ovenproof dish. Boil the bratsud with a little broth, wine or Marsala and also pour into the tin.
- Mix the torn toasted bread, the parmesan, the minced pickled, dried tomatoes, the tomato oil and the finely chopped herbs into a creamy mixture, which must not become too runny. Carefully place about 1 tablespoon on each piece of fillet. In between, cooked noodles or diced, cooked potatoes can be placed in between. Bake at 200 ° C (preheated) for about 15-20 minutes.
- To get a nice crust, turn on the grill for the last 5 minutes.
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