Medallions on tomato-chicory vegetables

Name: Medallions on tomato-chicory vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Chicory; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 can(s) (425 ml each) chunky tomatoes; 8 Pork medallions (approx. 120 g each); 3 Stem/s Oregano; 7-10 Tbsp Kitchen yarn

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Chicory
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 can(s) (425 ml each) chunky tomatoes
8 Pork medallions (approx. 120 g each)
3 Stem/s Oregano
7-10 Tbsp Kitchen yarn

Directions

1
Clean and wash the chicory and cut in half lengthwise. Heat 2 tablespoons of oil in a large frying pan, fry the chicory for approx. 4 minutes, turning it over, and season with salt and pepper. Remove, add the tomatoes and simmer for about 5 minutes. Season to taste with salt, pepper and sugar. Add chicory again and keep warm.
2
Wash the meat and pat dry, tie into shape with kitchen string. Heat 2 tablespoons of oil in a large frying pan, fry the meat for about 10 minutes while turning, season with salt and pepper. Wash oregano, shake dry and dab off leaves. Arrange chicory in tomato sauce and 2 medallions each on plates, sprinkle with oregano.