Medallions with Summer Vegetables

Preparation/cooking time: ca. 30m + Bake: ca. 30m

For 4 people

Nutritional Information

Contains 346 Kcal


  • 500 g cherry tomatoes (red, yellow, orange)
  • 100 g pitted black olives
  • 2 orange peperoni (approx. 300 g), cut into 1-cm-wide pieces
  • 2 clove of garlic, cut into thin slices
  • 2 tbsp. fresh rosemary needles
  • 1 tsp. salt
  • 2 tbsp. olive oil
  • a little pepper
  • 8 medallions of pork fillet (approx. 60 g each)
  • oil to fry
  • 0.5 tsp. sweet paprika
  • 2 red pepper (ca. 300 g), in ca. 1 cm breiten Stücken

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  • 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.
  • 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.

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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