650 gr of pork fillet
100 gr of unsalted butter
1 tsp chopped parsley (you can use dried)
1 tsp chopped basil
1 tsp chili pepper
Leave the butter 20 minutes outside the fridge.
During this time, if using fresh basil and parsley, wash and chop them.
When the butter is soft, add the chopped herbs, the chili pepper and the juice of half lemon. Work it with a fork until well mixed.
Place the aromatics butter in a piece of baking paper and form a log. Let it rest for 20 minutes in the freezer.
Cut the pork fillet into 1 cm slices, and grease them with oil on both sides.
Place them on the grill and cook 5 minutes for the sides, adding salt.
Place the pork medallions on a plate. Take out the aromatic butter from the freezer, remove the paper and cut into half centimetre slices and place on top of the medallions.
Place the medallions on slices of toasted bread and serve.
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