Pork Medallions with Herbed Breadcrumb Topping and Tomato Sauce
Ingredients
- For the pork
- 700 grams Pork tenderloin (trimmed)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 Tbsp Caper (from a jar)
- 3 Anchovy fillet
- 1 ball Mozzarella (about 125 grams)
- 2 Tbsps chopped mixed Fresh herbs (such as parsley, basil, thyme and sage)
- 3 Tbsps breadcrumbs
- 4 Tbsps olive oil
- For the tomato sauce
- 4 ripe Tomatoes
- 1 garlic clove
- 250 milliliters diced Tomatoes (canned)
- For serving
- fresh parsley
Preparation steps
For the pork, rinse the tenderloins, pat dry and season lightly with salt and pepper. Sear in a hot pan on all sides with 1 tablespoon oil. Remove from the pan, let rest briefly and cut diagonally into 2 cm (approximately ¾ inch) thick medallions.
Grease a baking dish with oil and add pork in a single layer.
Drain the capers and anchovies, and chop. Drain the mozzarella and cut into small cubes. Mix the chopped herbs, capers, anchovy fillets, the breadcrumbs and the remaining tablespoon oil. Divide he mixture among pork medallions, pressing to adhere. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) about 10 minutes.
For the tomato sauce, blanch the fresh tomatoes briefly, then drain, peel, quarter, core and cut into fine dice. Peel the garlic, chop finely and saute in a hot pan with oil until soft. Add diced canned and fresh tomatoes along with the broth, season with salt and pepper and simmer for 10 minutes over medium heat. Season the sauce and divide among warmed plates. Top with pork medallions and serve garnished with parsley.
