Pork Medallions with Leek – Onion – Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 10 piece (s) pork medallions (approx. 80 g each)
- 1 medium onion (s)
- 120 g leeks
- 2 tablespoons oil
- 1 tablespoon butter
- 1 tablespoon mustard, medium hot
- 25 g cheese, freshly rated
- some breadcrumbs
- salt
- pepper
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Peel and quarter the onion and cut into fine strips. Cut the leek lengthways, wash thoroughly, shake dry and cut into strips (5 mm wide).
- Fry the onions in 1 tablespoon of oil in a coated pan until golden brown, remove.
- Put butter and 1 tablespoon oil in the pan and fry the leek strips until crisp, remove and add to the onions. Let both cool and then mix with cheese, mustard and breadcrumbs. Season with salt and pepper.
- Heat the oil in a non-stick pan.
- Season the pork medallions with salt and pepper. Fry in hot oil on both sides. Place in a baking dish and cover each piece of meat with the leek and onion mixture.
- Cook in the preheated oven on the middle rack at 200 degrees for about 5 minutes.
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