Medallions with summer vegetables

Name: Medallions with summer vegetables
Prep time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 500 g cherry tomatoes (red, yellow, orange); 2 garlic cloves; 2 red peppers; 8 pork fillet medallions; 2 tbsp olive oil; oil; 100 g black olives; ½ tsp sweet paprika; a little pepper; 2 tbsp rosemary needles; 1 tsp salt

main dish guests summer

Total: 1 hr | Active: 30 min.

lactose-free, gluten-free, Low Carb

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Ingredients

for 4 person

Vegetables
500 g	cherry tomatoes (red, yellow, orange)
2	red peppers (approx. 300 g), cut into pieces approx. 1 cm wide
100 g	pitted black olives
2	garlic cloves, finely sliced
2 tbsp	rosemary needles
2 tbsp	olive oil
1 tsp	salt
a little	pepper

Meat
8	pork fillet medallions (each approx. 60 g)
	oil for frying
½ tsp	sweet paprika
1 tsp	salt
a little	pepper

How it's done

Vegetables

Mix the cherry tomatoes and all the ingredients up to and including pepper on an oven tray lined with baking paper.

Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.

Meat

Remove the meat from the fridge approx. 30 mins. prior to cooking. Flatten the medallions a little. Heat the oil in a frying pan. Brown the medallions for approx. 3 mins. on each side, season.

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