Medallions of pork au gratin

Name: Medallions of pork au gratin
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g dried tomatoes in oil; 1 collar Rosemary; 1 collar Oregano; 1 untreated lemon; 60 g Breadcrumbs; 25 g freshly grated Parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 100 g Shallots; 2 Spring onions; 8 (à 75 g) Medallions of pork; 2 TABLESPOONS Oil; 250 g Tagliatelle noodles; 250 g Carrots; 1 Bay leaf; 1 glass (400 ml) Vegetable stock; 200 ml dry white wine; 2-3 TABLESPOONS dark sauce thickener

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

100 g dried tomatoes in oil
1 collar Rosemary
1 collar Oregano
1 untreated lemon
60 g Breadcrumbs
25 g freshly grated Parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp black pepper
100 g Shallots
2 Spring onions
8 (à 75 g) Medallions of pork
2 TABLESPOONS Oil
250 g Tagliatelle noodles
250 g Carrots
1 Bay leaf
1 glass (400 ml) Vegetable stock
200 ml dry white wine
2-3 TABLESPOONS dark sauce thickener

Directions

1
Drain the tomatoes and collect the oil. Dice 60 g of tomatoes, cut 40 g into strips and set aside. Wash herbs, dab dry, put some oregano aside for garnishing, chop the rest finely.
2
Wash the lemon, dab dry, peel with a zest ripper. Mix breadcrumbs, parmesan, lemon zest, diced tomatoes, 4 tablespoons of tomato oil and herbs, season with salt and pepper.
3
Peel the shallots and cut into slices. Wash and clean spring onions, cut into rings. Dab medallions dry, season with salt and pepper. Heat oil in a pan, fry medallions briefly on each side.
4
Remove and place in an ovenproof dish. Pour the crumb mixture onto the medallions and press them down a little. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes.
5
Cook the pasta in boiling salted water for about 6 minutes. Peel and wash the carrots and peel them lengthwise with a peeler. Cook for the last 2 minutes. Sauté shallots and spring onions in hot frying fat, add bay leaf and tomato strips.
6
Deglaze with stock and white wine, simmer for 3 minutes. Stir in the sauce thickener and simmer for 3 minutes. Season to taste with salt and pepper. Drain pasta and carrots, let drain. Serve medallions with noodles, carrots and sauce.
7
Garnish with oregano set aside.