Pork medallions with cheese and herbs
5 servings
60 minutes
Pork medallions with cheese and herbs are a true gastronomic delight inspired by French culinary traditions. Their tender texture, rich flavor, and aroma of fresh herbs create a harmonious combination worthy of the most exquisite dinner. Pork tenderloin is carefully transformed into appetizing medallions filled with pieces of fragrant cheese and fresh herbs. Searing over high heat gives a golden crust, while baking in the oven preserves juiciness and flavor intensity. These medallions are perfect for both a romantic dinner and a festive table. They can be served with a light salad, roasted vegetables, or a glass of white wine. Caution – inside lies hot melted cheese that perfectly complements the tender meat!
1
First, we will prepare the filling. We take fresh herbs; I prefer parsley but you can use a mix. Wash them well and then chop them—not too large but also not too finely. Any hard cheese will do; I prefer Gouda, Dutch or just Russian cheese. Cut it into small pieces about 2*2 cm and 0.5-1 cm thick. It doesn't have to be perfect.
- Green: 1 bunch
- Cheese: 100 g
2
We take pork, preferably a tenderloin or ham. Cut into small pieces about 2 cm thick. Then lightly pound these pieces. Make a cut on one side to create a pocket. Season with salt and pepper on all sides and inside the pocket. Then place 1-2 pieces of cheese and herbs inside, as much as fits, and secure with a toothpick. Do this with each piece.
- Pork: 700 g
- Salt: to taste
- Ground black pepper: to taste
- Cheese: 100 g
- Green: 1 bunch
3
Heat the pan, lightly grease it with sunflower or butter, and place the medallions on the hot pan. Fry on high heat until a golden crust forms, flip them over and fry the other side in the same way without reducing the heat.
4
We turn on the oven, heat it to the maximum temperature, which is 230 degrees for me. Prepare the baking dish, pour in oil to cover the bottom, place the fried medallions, and if there's any juice or oil left in the pan, pour that into the dish as well. Cover with parchment or foil, and if there's a lid, that's great! Reduce the temperature to 180-200 degrees. Bake in the oven for 15-20 minutes.
5
The medallions turn out juicy and tasty. Before serving, you can remove the toothpicks, but I leave them in as they make it easier to hold the meat when it's very hot. Be careful as there's hot juice and cheese inside; don't burn yourself. Enjoy your meal!