In addition to moussaka, souvlaki skewers or pastitsio (Greek pasta bake), gyros & metaxa sauce are probably two of the best-known dishes in Greek cuisine & many Greek restaurants in this country also have gyros in metaxa sauce on the menu.
In today’s post I will show you a quick & easy recipe for pork tenderloins in metaxa sauce & gratinated with cheese. Have fun cooking!
Cooked/Baked today: Pork Tenderloin Medallions with Metaxa Sauce
Difficulty: Easy – Medium
Preparation Time: 60 minutes
Category: Main Dishes, Meat Dishes, Greek Cuisine, Hearty Meals, Recipes with Pork
Our Recipe rating:
Pork Tenderloin Medallions with Metaxa Sauce
Pork Tenderloin Medallions with Metaxa Sauce
Pork Tenderloin Medallions with Metaxa Sauce
Ingredients for 4 servings:
- 1 kilogram pork tenderloin
- 200 milliliters cream
- 200 grams creme fraiche
- 100 milliliters vegetable stock
- 100 milliliters metaxa
- 1 large onion
- 2 – 3 cloves garlic
- 1 heaping tablespoon tomato paste
- 1 heaping tablespoon ajvar
- 2 teaspoons oregano
- A teaspoon each of sweet paprika, ground coriander & cumin
- 150 grams grated cheese for gratinating
- Oil for frying
- Salt & pepper
- Fresh parsley for garnish
Required kitchen gadgets, helper & preparations:
- Large frying pan
- Suitable baking dish
Instructions:
…for pork tenderloin medallions with metaxa sauce:
Preheat the oven to 200°C (top/bottom heat). Cut the pork fillet into medallions of about 5 centimeters thickness & then season with salt & pepper on both sides. Peel and roughly chop a large onion. Also peel off the garlic & cut into fine slices.
Preparations for Pork Medallions with Metaxa Sauce
Next, heat up a large pan with a good dash of oil & brown the medallions for about 2 minutes on each side, then lift out of the pan & place in a suitable baking dish. Afterwards reduce the heat a little, add the onions & garlic to the pan & sweat for another 2 – 3 minutes over medium heat stirring occasionally.
When that’s done, add a heaping tablespoon each of tomato paste and ajvar & also 2 teaspoons of oregano as well as 1 teaspoon each of sweet paprika powder, ground coriander & cumin, stir everything well, allow to roast briefly & then deglaze with 100 milliliters of metaxa.
Cooking Metaxa Sauce
Allow the metaxa to boil down almost completely, then add 200 milliliters cream, 100 milliliters vegetable stock & 200 grams of creme fraiche, season with salt & pepper to taste & bring to a boil while stirring occasionally.
Pour the hot metaxa sauce over the prepared pork fillet in the baking dish, sprinkle some grated cheese over it & bake/gratinate in the preheated oven for about 15 – 20 minutes (depending on the thickness of the medallions).
Serving Pork Medallions with Metaxa Sauce
Take the done pork medallions out of the oven, spread them on plates together with, for example, french fries & serve garnished with some finely chopped parsley. Have fun cooking!
Video Tutorial:
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):
Sehr gut 👍werde es wieder kochen ♡
Das hat mit Metaxasauce nichts zu tun. Muss man kräftig nachwürzen. Nochmal zum Griechen gehen und lernen!!!
Ganz weit entfernt von Metaxasauce. Den Cumin schmeckt man besonders raus. Vielleicht mal zum RICHTIGEN Griechen gehen und lernen. Für mich Note 5
Tja, so verschieden sind die Geschmäcker: dem einen ist es nicht würzig genug, dem anderen zu viel gewürzt… Ich finde das Rezept toll. Heute zum ersten Mal gekocht und alle waren begeistert. Man kann ja immer nach eigenem Gusto abschmecken und Dinge hinzufügen (in meinem Fall je eine Scheibe Ananas auf dem Fleisch, so macht es unser Grieche). Danke fürs Einstellen!!!!