I hope you haven't had lunch yet as I'm here with a really good and healthy offer 😀 Today I'd like to share a recipe that I'm using very often. It's my famous pork medallions with scallop potatoes, served with fresh, homegrown tomato salad.
This is all oven made as I'm trying to avoid frying for health reasons.
Ingredients:
- 1kg potatoes,
- 8 slices of pork,
- spices,
- 5 tbs olive oil,
- 2 cloves garlic,
- water.
A homemade dish is what you do starting from scratch. Although there are spice mixes available in every grocery store, I'd like to put together mine.
This way I can always create a different flavor. Today I decided to use this gyros seasoning as on of the ingredients as there was only a little at the bottle of the box.
Spices
- salt,
- pepper,
- grounded red paprika,
- black pepper,
- turmeric,
- gyros seasoning,
- dried and grounded vegetables with salt.
These are random spices, you can use whatever you like and as many you like. I like my meat a bit lighter, so this is the maximum I am willing to do. Usually I choose less but today for some unknown reason I decided to use six.
After mixing the spices together, I added the olive oil and mixed them well.
Then rolled the meat in the sauce and added the crushed garlic, mixed well, then put it in the fridge for a few hours. If you have time, you can leave it in the fridge for a whole night.
Then I lined the baking tray with foil, to prevent sticking and make cleaning easier after and prepared the potatoes.
Because the meat was already spicy enough, I thought it's best to use only salt for the potatoes.
So first I spread some salt at the bottom of the baking tray, then I put in one layer of sliced potatoes, salted it, then another layer.
Then I placed the meat on top of the potatoes and poured the mix, what was left, on top of it. Because it's pork, I added 4 dl water on top of it.
My baking tray has a top, but it does not close it enough, to keep the steam inside, so I had to use a trick and cover it with foil, then put on the top of the baking tray.
And it was ready to go into the oven.
I cooked it for 2 hours at 220C. Then I took off the top and the foil and cooked for another 15 minutes, for the excess water to evaporate and for the meat to be golden brown.
And this is how it looked when I took it out of the oven.
These tomatoes are from the garden and it feels good to know. Also taste good.
The reason I like this dish is because it's easy to make and it's healthy.
