Pork medallions with herb crust
easy
60 mins
60 mins
Ingredients
- 1 collar Parsley
- 1/2 Pot of sage
- 2-3 stem(s) fresh thyme
- 1/2 Pot of oregano
- 1 Garlic clove
- 3 Shallots
- 1 washer Toast
- 1 egg (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 600 g Tomatoes
- 400 g Pork tenderloin
- 2 TABLESPOONS Oil
- 200 ml Vegetable broth (instant)
- 1 TABLESPOON Tomato paste
- 20-30 g freshly grated Parmesan cheese
- 160 g Long grain rice
Directions
- 1
Wash the herbs, dab dry and pluck the leaves except for something to decorate. Peel the garlic and 1 shallot and cut them roughly into pieces. Put half of the oregano aside.
- 2
Finely chop the remaining herbs, garlic, shallot and toast in the universal chopper. Mix in the egg and season with salt and pepper. Wash and quarter the tomatoes and remove the seeds. Cut tomatoes into cubes.
- 3
Ü
- 4
Season with salt and pepper and remove from the pan. Sauté shallots in hot frying fat, add tomatoes and steam for about 1 minute. Pour in stock, stir in tomato paste and the remaining oregano and bring to the boil briefly.
- 5
Season the tomato sauce with salt and pepper and place in an ovenproof dish. Spread the herb mixture on the medallions, sprinkle with parmesan and place on the tomato sauce. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.
- 6
Put rice in 350 ml boiling salted water, cover and let it swell at low heat for about 20 minutes. Stir the rice briefly and place in a bowl. Arrange pork fillet and tomato sauce on a plate.
- 7
Sprinkle with fresh herbs and garnish.
Nutrition Facts
380 kcal
41 g
11 g
31 g
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