Roros Greek Pork Medallions
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 8 mins |
| Total Time | 4 hrs 23 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 large pork tenderloin (s) heads
- some olive oil, for frying
- some black pepper from the mill
- a bit salt
For the marinade:
- 4 cloves garlic
- some lemon juice
- some Worcestershire sauce (a few drops)
- 1 drop Tabasco
- 2 teaspoons black pepper from the mill
- 1 ½ tablespoon oregano, dried
- 1 teaspoon basil, dried
- 1 teaspoon thyme, dried
- 1 pinch allspice, ground
- 1 pinch cinnamon powder
- 2 teaspoons paprika powder, noble sweet
- a little olive oil, enough to coat the meat with
Also:
- 1 large onion (s)
- 1 packet feta cheese, (200 g)
Print Recipe
Pin Recipe Instructions
- Remove the tendons from the pork fillet heads and cut into 3 pieces each (as the meat says it is)
- Mix the herbs for the marinade. Moisten with the lemon juice. Then add enough olive oil to coat the meat with it (the amount depends on the size of the fillet heads).
- We ourselves do not adhere exactly to the quantities given because we work by feeling.
- Brush the meat pieces with the marinade and place in a smaller bowl. Cover with cling film and put in the refrigerator for about 3-4 hours.
- Scrape the marinade off the meat with a spoon (not with a knife, as this could damage the meat fibers). Make sure to scrape off the marinade, otherwise the herbs will burn afterwards when frying!
- Fry the pieces of meat in hot olive oil on both sides (medium - finger test!). Season with salt and pepper from the mill, sprinkle some dried oregano on top and serve on preheated plates with onion slices and feta cheese.
- We serve a Greek salad plate, tzatziki and Greek fried potatoes or French fries.
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