Pork medallions in cream cheese and tomato sauce

Name: Pork medallions in cream cheese and tomato sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 medium-sized onions; 250 g Tomatoes; 200 g Long grain rice; 7-10 Tbsp Salt; 8 (à 75 g) Pork filet medallions; 7-10 Tbsp black pepper; 2 TABLESPOONS Oil; 1 TEASPOON Instant vegetable stock; 150 g Double cream cream cheese with mediterranean herbs; 1 Basil stalk

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 medium-sized onions
250 g Tomatoes
200 g Long grain rice
7-10 Tbsp Salt
8 (à 75 g) Pork filet medallions
7-10 Tbsp black pepper
2 TABLESPOONS Oil
1 TEASPOON Instant vegetable stock
150 g Double cream cream cheese with mediterranean herbs
1 Basil stalk

Directions

1
Onions peel, quarter and cut into slices. Wash, clean and chop the tomatoes. Cook rice in boiling salted water according to package instructions. Wash and dry meat, season with salt and pepper.
2
Heat the oil in a pan. Fry the fillets for 2-3 minutes on each side. Distribute in an ovenproof dish. Fry onions in hot frying fat for 1-2 minutes. Add the tomatoes and fry briefly, spread over the fillets.
3
Deglaze the frying set with 200 ml water. Bring to the boil, stir in broth. Add cream cheese and melt in it. Season with pepper. Pour over medallions. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: not suitable/ gas: level 4) for 8-10 minutes.
4
Drain the rice and let it drain. Wash basil, dab dry and cut into strips. Sprinkle over the meat. Serve with the rice.