Pork medallions with tomato, oregano & pine nuts

Detailed step-by-step description of how to cook the dish "Pork medallions with tomato, oregano & pine nuts". Try it by all means

Recipe «Pork medallions with tomato, oregano & pine nuts» presented in category Recipes / Meat, to prepare this dish you will need no more 13 minutes. To make this dish at home by prescription from the author sheff would need: 60g semi-dried tomatoes, patted dry with paper towel, finely chopped, 1/2 tbsp toasted pine nuts, finely chopped, 1 tbsp chopped fresh oregano, 1 lemon, rind finely grated, 1 garlic clove, crushed , Salt & freshly ground black pepper, 4 pork medallion butterfly steaks, all visible fat trimmed, 1/2 tsp olive oil , 2 tbsp water, 2 tbsp fresh lemon juice, 1 tsp extra virgin olive oil, 1 tsp dried oregano leaves, 1 garlic clove, crushed, Salt & freshly ground black pepper.

Ingredients:

• 60g semi-dried tomatoes, patted dry with paper towel, finely chopped 
• 1/2 tbsp toasted pine nuts, finely chopped 
• 1 tbsp chopped fresh oregano 
• 1 lemon, rind finely grated 
• 1 garlic clove, crushed 
• Salt & freshly ground black pepper 
• 4 pork medallion butterfly steaks, all visible fat trimmed 
• 1/2 tsp olive oil 
• 2 tbsp water 
• 2 tbsp fresh lemon juice 
• 1 tsp extra virgin olive oil 
• 1 tsp dried oregano leaves 
• 1 garlic clove, crushed 
• Salt & freshly ground black pepper 

Instructions

1. Combine the tomatoes, pine nuts, oregano, lemon rind and garlic in a medium bowl. Season with salt and pepper, and mix well.
2. Place each pork steak between 2 pieces of plastic wrap and use the flat side of a meat mallet to gently pound until 1cm-thick. Place steaks, seam-side down, on a clean surface. Divide the tomato mixture evenly over one side of each steak. Fold the steaks in half and secure with white unwaxed string as though tying a parcel. Place in a glass or ceramic dish.
3. To make the marinade, combine the lemon juice, oil, oregano, garlic, salt and pepper in a screw-top jar, and shake well to combine. Pour over the pork in the dish, cover and place in the fridge for 30 minutes to marinate.
4. Brush a non-stick frying pan with oil and place over medium heat. Drain pork, reserving marinade. Cook pork for 5-6 minutes each side or until just cooked (it should offer a little resistance if pressed with a pair of tongs and will be slightly pink in centre). Transfer to plate, cover with foil until required.
5. Add marinade and water to pan, and bring to boil, scraping base to dislodge any bits. Cook for 1 minute. Strain through a fine sieve into a jug.
6. Remove string from pork and serve immediately drizzled with the sauce.