← All recipes

🍽️ Oven Pork Medallions with Tomato and Bean Vegetable Mix

485 kcal · 30 min · 4 servings

Ingredients

• Pork fillet 600 g
• Rosemary, fresh 10 g
• Salt pinch
• Pepper, black ground pinch
• Sugar pinch
• Mozzarella 1 pc.
• Oil 3 tbsp
• Cherry tomatoes 500 g
• Onions, yellow 1 pc.
• Garlic cloves 1 pc.
• White beans in the can 300 g
• Basil, fresh 20 g
• White wine, dry 100 ml

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Rinse the pork fillet under cold water.
3. 3. Pat the meat completely dry with a kitchen towel.
4. 4. Cut the fillet into slices about 4 centimeters thick.
5. 5. Rinse the rosemary sprigs briefly.
6. 6. Place the rosemary sprigs on a cloth to drain.
7. 7. Season the meat slices with salt and pepper.
8. 8. Slice the mozzarella cheese.
9. 9. Add 2 tablespoons of oil to a large frying pan.
10. 10. Heat the oil on high heat.
11. 11. Place the meat slices and rosemary sprigs into the hot pan.
12. 12. Fry the meat for about 5 minutes.
13. 13. Remove the pan from the stove.
14. 14. Place the fried medallions into a baking dish.
15. 15. Place the rosemary sprigs next to the meat in the dish.
16. 16. Place one mozzarella slice on each piece of meat.
17. 17. Place the baking dish into the preheated oven.
18. 18. Bake the dish for about 15 minutes.
19. 19. Wash the tomatoes under running water.
20. 20. Cut the tomatoes in half.
21. 21. Peel the onion.
22. 22. Peel the garlic clove.
23. 23. Finely chop the onion.
24. 24. Finely chop the garlic.
25. 25. Drain the beans in a colander.
26. 26. Wash the basil under cold water.
27. 27. Pat the basil dry.
28. 28. Pluck the basil leaves from the stems.
29. 29. Add 1 tablespoon of oil to the same pan.
30. 30. Heat the oil in the pan.
31. 31. Fry the chopped onion for about 2 minutes.
32. 32. Add the chopped garlic to the onion.
33. 33. Fry the garlic briefly with the onion.
34. 34. Add the halved tomatoes to the pan.
35. 35. Add the drained beans to the pan.
36. 36. Toss the vegetables in the pan to mix them.
37. 37. Season the vegetables with salt.
38. 38. Season the vegetables with pepper.
39. 39. Add some sugar to the vegetables.
40. 40. Deglaze the vegetables with wine.
41. 41. Let the vegetables simmer for about 3 minutes.
42. 42. Remove the baking dish from the oven.
43. 43. Sprinkle the basil leaves over the vegetables.
44. 44. Serve the vegetables together with the baked meat.

Nutrition per serving

• kcal: 485
• Protein: 36 g · Fett/Fat: 24 g · Carbs: 27 g