Pork Medallions Baked with Metaxa Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork fillet (s)
- 150 ml Metaxa
- 300 g tomato (s), happened
- 1 teaspoon balsamic vinegar
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- 1 teaspoon, leveled oregano
- marjoram
- basil
- thyme
- rosemary
- salt and pepper
- 1 teaspoon, leveled sugar
- 2 cloves garlic)
- 1 green pepper (s)
- 100 g butter
- 300 g cheese (Gouda), rated
- 1 cup whipped cream
Print Recipe
Pin Recipe Instructions
- The fillet is cut into medallions, seasoned with salt and pepper and sautéed.
- Then you take a small saucepan and add the tomatoes and whipped cream. There are also thyme, rosemary, pepper, marjoram, basil, sugar, garlic cloves, olive oil, balsamic vinegar, oregano and lemon juice. Add metaxa and simmer until the sharp alcohol odor disappears. Dice paprika and add. Add the butter and let it melt, stirring again and again in between. Stir in 100 g Gouda cheese until it has melted.
- Place the fried medallions in an ovenproof casserole dish, sprinkle with the rest of the cheese. Pour the sauce around the medallions until they are almost covered.
- Cook for 40 minutes at 175 degrees (no convection) in the oven on the middle rack.
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