Season the medallions and zucchini slices with a bit of “Smells like Gin Spirit”. On the fire plate or a plancha/cast iron pan, crisp up the pancetta, then use the pancetta fat to sear the zucchini first, followed by the tomatoes, pork medallions, and pine nuts. After flipping the meat, top it with the crispy pancetta, zucchini, cheese, and tomato. Cover with a cloche or close the grill lid and cook to your desired doneness. Sprinkle with pine nuts and a little basil before serving.
Pork medallions
Ingredients for 2 servings:
- 1 Iberico pork tenderloin, cut into 8 medallions
- 8 slices of zucchini, about 1 cm thick
- 8 slices of pancetta or bacon
- 100 grams goat cheese or other cheese of your choice
- 20 grams pine nuts
- 8 cherry tomatoes
- a little basil
- "Smells like Gin Spirit" by Rock'n'Rubs
Preparation
