Medallions of pork with avocado

Name: Medallions of pork with avocado
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 bunch Parsley; 1 Garlic clove; 2 Avocados; 2 TABLESPOONS Lemon juice; 100 g grated gouda cheese; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 400 g cherry tomatoes; 250 g Long grain rice; 8 (à 75 g) Medallions of pork; 7-10 Tbsp Pepper; 1 TABLESPOON Olive oil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 bunch Parsley
1 Garlic clove
2 Avocados
2 TABLESPOONS Lemon juice
100 g grated gouda cheese
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
400 g cherry tomatoes
250 g Long grain rice
8 (à 75 g) Medallions of pork
7-10 Tbsp Pepper
1 TABLESPOON Olive oil

Directions

1
Wash parsley, shake dry, pluck leaves from the stalks and chop. Peel garlic and press it through a garlic press. Halve avocados, remove seeds. Remove the flesh from the skin with a tablespoon.
2
Sprinkle with 1 tablespoon of lemon juice. Mash 2 avocado halves with a fork. Mix cheese, crushed avocado, breadcrumbs, garlic and parsley. Season with salt, cayenne pepper and 1 tablespoon lemon juice.
3
Wash the tomatoes. Prepare rice in boiling salted water according to package instructions. Wash meat, dab dry and season with salt and pepper. Heat oil and fry medallions vigorously for about 2 minutes on each side.
4
Cut the rest of the avocado into 16 thin slices. Spread the avocado slices and avocado mixture on the medallions. Bake in an ovenproof dish in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes.
5
Meanwhile, fry the tomatoes in the cooking fat for about 3 minutes. Arrange medallions, tomatoes and rice on plates. Dust rice with cayenne pepper.