Country pork medallions
3 oz (100g) Landana NETTLE
2 cans peeled tomatoes (27 fl oz/400g)
1 garlic clove
4 tbsp. olive oil
1 bunch basil
1 pinch sugar
1 1/2 cups Spanish onion
2 pork filets 10 oz. each (300g each)
2 1/2 tbsp. butter
Finely grate Landana NETTLE. Drain tomatoes, cut into chunks and collect juice. Peel garlic clove, finely chop and sauté in 1 tbsp. oil until translucent. Add tomatoes and cook over medium heat until sauce is thick and creamy.
Wash basil leaves, chop and mix into the sauce. Season with salt, pepper and sugar. Peel onions and cut them into thin slices as you would with peppers or zucchini. Sauté onions in remaining oil until translucent. Add rest of vegetables and simmer until all liquid has evaporated. Season with salt, pepper and nutmeg to taste.
Rinse pork and cut into medallions about 1/2 inch thick. Sear on both sides in melted butter, remove and season with salt and pepper. Place vegetables in an oven dish, spread medallions on top and cover with tomato sauce. Mix together the two types of Landana and sprinkle over the sauce. Scallop in a preheated oven at 400° F for 20–25 min.