Pork medallions
Ingredients for 2 servings:
- 1 Iberico pork tenderloin, cut into 8 medallions
- 8 slices of zucchini, about 1 cm thick
- 8 slices of pancetta or bacon
- 100 grams goat cheese or other cheese of your choice
- 20 grams pine nuts
- 8 cherry tomatoes
- a little basil
-
"Smells like Gin Spirit" by Rock'n'Rubs
Preparation
Step-by-step instructions
- 1
Preparation
Pat the pork medallions dry; slice the zucchini and cut the tomatoes into slices or cubes.
Season the medallions and zucchini slices with "Smells like Gin Spirit". - 2
Preheat the griddle or pan
Preheat your fire plate/plancha or cast iron skillet over medium-high heat.
- 3
Render the pancetta
Crisp up the pancetta, remove it from the pan, and set aside. Leave the fat in the pan.
- 4
Sauté the vegetables
First, brown the zucchini in the pancetta fat for 2–3 minutes on each side, then briefly sauté the tomatoes. Push both to the edge of the pan to keep warm.
- 5
Sear the medallions
Place the medallions in the hot fat and sear for 2–3 minutes on each side until a rich, golden-brown crust forms.
Target core temperature: 62–65 °C (juicy). - 6
Top & melt
After flipping, top the medallions with crispy pancetta, zucchini, cheese (such as mozzarella or provolone), and tomato.
Let them sit briefly under a cloche or with the grill lid closed until the cheese melts and the meat reaches your desired doneness. - 7
Finish & Serve
Sprinkle with pine nuts and basil, season lightly to taste if needed, and serve immediately.
TIPS
- Lightly toast the pine nuts beforehand for extra flavor.
- For a glossy finish, add 1 tsp of butter to the medallions at the end.
- Pan alternative: cook over medium heat as above, then briefly cover with a lid to melt the cheese.
