Medallions with summer vegetables

Total time: 1hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 182 Kcal, 3g Protein, 9g Carbohydrates, 13g Fat


  • Vegetables
  • 2 red pepper (approx. 300 g), cut into pieces approx. 1 cm wide
  • 500 g cherry tomatoes (red, yellow, orange)
  • 100 g pitted black olives
  • 2 tbsp rosemary needles
  • 2 garlic clove, finely sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • a little pepper
  • Meat
  • oil for frying
  • 8 pork fillet medallions (each approx. 60 g)
  • a little pepper
  • 0.5 tsp sweet paprika
  • 1 tsp salt

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  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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