Marinated pork medallions with baked red potatoes, spinach and Feta cheese

Me and my husband love meet. All types. And we like to try new recipes, playing with herbs, fruit, sauces. This time I have prepared marinated pork medallions in sweet sauce, prepared with baked red – skinned potatoes, spinach and Feta cheese. I have chosen red potatoes as I like them a bit more. Because of their waxy texture, the flesh of red potatoes stays firm throughout the cooking process, whether they are being roasted, cooked or baked. Their red skin appeals to be great for side dishes or salads.


What do you need:

1 kg pork medallions 

4 – 6 pieces of bigger red potato

200 g baby spinach

Feta cheese

5 – 6 cloves of garlic 

Himalaya salt and pepper

chilli powder

2 pieces of all spices

4 pieces of clove


olive oil 

plum jam 

grounded cinnamon 


BBQ sauce 

We will start with marinating of pork medallions. Take a big bowl for preparation of marinade. Add plum jam with a bit of water, grounded cinnamon, 1 spoon of ketchup, 1 spoon of BBQ sauce, 1 spoon of olive oil, salt, pepper, chilli powder and 1 crushed garlic clove. Mix everything together and marinate prepared pork medallions. Let is set for an hour in closed container in fridge. Longer you leave it marinated, the better it will taste.

Preheat the oven to 200 degrees. When the meat is ready, take big pan and spread medallions, add all spices, cloves, thyme and a bit of water. Cover the pan and bake it covered for 30 – 40 minutes. Afterwards, uncover the pan and leave in the oven until the meat is soft and tender.

When you have meat in the oven, washed properly your red potatoes and cut them in slices. Take another pan, add olive oil and spread slices of potatoes. Add Himalaya salt on top, bit of water, cover it and put it to the oven as well. When no water remains, remove cover and let it in the oven to get a nice crust.

While the meat and potatoes are being baked, you can prepare spinach. There are two ways. Easy one – chop fresh baby spinach leaves in small pieces, mix them with slightly roasted crushed garlic with olive oil. The second one – take baby spinach leaves and put them in to the pot. Add a bit of water and cook them until soft, add crushed garlic and let it boil until no water remains.


Serve marinated pork medallions with potatoes. On top of potatoes add spinach and sprinkle Feta cheese on top. Chop additionally tomatoes and enjoy your meal!

Vero and Canito





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