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 1-cm-wide pieces
  • 500 g cherry tomatoes (red, yellow, orange)
  • 100 g pitted black olives
  • 2 tbsp. fresh rosemary
  • 2 garlic cloves, cut into thin slices
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • a little pepper
  • Meat
  • oil to fry
  • 8 pork fillet medallions (approx. 60 g each)
  • a little pepper
  • 0.5 tsp. sweet paprika
  • 1 tsp. salt

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  • Vegetables

    Mix the cherry tomatoes and remaining ingredients with a little 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 medaillons a little. Heat the oil in a frying pan. Brown the medaillons 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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