Pork Medallions with Herb Crust and Tomato Sauce
Ingredients
- For the medallions
- 6 Medallions (Pork, each about 60-70 grams)
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- 60 grams breadcrumbs
- 60 grams grated Gruyere
- 3 Tbsps small Caper
- 1 Tbsp chopped parsley
- For the tomato sauce
- 600 grams ripe Tomatoes
- 1 Tbsp Tomato paste
- 1 garlic clove
- salt
- freshly ground peppers
- 3 Tbsps olive oil
Preparation steps
For the tomato sauce: blanch tomatos in hot water, rinse in cold water and peel. Quarter and remove seeds, cut into small pieces. Peel garlic and squeeze through the garlic press. Heat oil in a pan and saute tomatoes and garlic for a few minutes, add tomato paste and season with salt, pepper and 1- 2 pinches of sugar. Simmer for about 20 minutes on low heat, add more water if needed.
For the medallions: flatten medalions and season with salt and pepper.
Combine breadcrumbs with cheese, capers and parsley. Heat ghee in a pan and cook medallions on high heat for about 1 minute per side. Arrange in a baking pan. Spread with breadcrumb mixture and bake under a hot broiler until golden brown and cheese melts, watching carefully.
Arrange three medallions per plate and drizzle with some tomato sauce. Serve with baguette.
