Are you having guests over and want to serve something special? Then this recipe might be just the thing. The pork medallions are not difficult to make and taste truly excellent – I have already tested them on my family. Here is the recipe:
Pork medallions with curd crust and bell pepper ragout
Ingredients for pork medallions:
- 1 pork tenderloin
- 2 tbsp sunflower oil
- 150 g quark
- 1 bunch chives, chopped
- 40 g Parmesan, grated
- 3 tbsp bacon, chopped
- 1 clove of garlic
- Salt
- Pepper
Ingredients for bell pepper ragout:
- 3 bell peppers (red, yellow, and green)
- 1 onion
- 2 tomatoes
- 3 tbsp olive oil
- 2 cloves of garlic
- 1 tbsp tomato paste
- 125 ml water
- 20 g butter
- Salt
- Pepper
Instructions for bell pepper ragout:
Preheat the oven to 160° C. Chop the bell peppers, onion, and tomatoes. Heat the olive oil in a pot and sauté the bell peppers with the onion. Slice the garlic clove and add it to the bell peppers. Now add the tomatoes and tomato paste, pour in 125 ml of water, season with salt and pepper, and let it simmer covered for about 10 minutes.
Instructions for pork medallions:
Cut the pork tenderloin into slices, season with salt and pepper, and sear in a pan with sunflower oil for 4 minutes on each side over medium heat. Then place in an ovenproof dish and let it finish cooking in the oven at 160° C (top and bottom heat) for 10 minutes. Meanwhile, place the quark in a bowl, add the chopped chives, grated Parmesan, and diced bacon, and mix everything well. Now press in the garlic clove and season with salt and pepper. Remove the pork medallions from the oven and increase the oven temperature to 250° C (top heat). Spread the quark mixture over the meat and bake in the oven at 250° C (top heat) until the mixture is slightly browned. For me, this takes 15 to 20 minutes.
Arrange the pork medallions with the bell pepper vegetables on plates and serve immediately.
Extra tip: If you have any bacon left over, wrap the pork medallions with whole bacon slices – it tastes even better!
Read also: Recipe of the Month – Grilled meat with hummus, flatbread, and vegetable sticks
Photo by Sabine, meinhaushalt.at
