A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Greek Pork Tenderloin | In a Fine Metaxa Sauce
(0)
45 min
Under an hour
Knuspr-Küche
Zarte Medaillons vom Schweinefilet in einer herrlich cremigen, aromatischen Metaxa-Sauce mit roten Paprikastreifen und Zwiebeln, im Ofen mit feinem Käse goldbraun überbacken. Ein echter griechischer Tavernen-Klassiker!
Preparation method
Preparation & searing meat
Preheat the oven to 200 °C top/bottom heat (or 180 °C convection). Pat the pork tenderloin dry, remove any silver skin, and cut into approx. 2-3 cm thick medallions. Season the medallions with a little fine table salt and ground black pepper.
Peel the red onions and cut into half rings. Wash the red bell peppers, remove the seeds, and cut into bite-sized strips. Finely chop the garlic cloves.
Heat 2 tbsp of olive oil over high heat in an ovenproof skillet (or a regular frying pan). Sear the pork tenderloin medallions on each side for about 1-2 minutes so that they get a nice browning, but remain tender and juicy on the inside. Remove the meat and set aside briefly on a plate.
Chef's tip
For a particularly aromatic sauce, be sure to deglaze the pan residues thoroughly with the Metaxa after searing the meat - this provides the signature, deep tavern flavor.
The pork tenderloin should really only be seared briefly on both sides in the pan, as it finishes cooking to perfection while gratinating in the oven.
110 min
Masterpiece
