Pork fillet medallions with gin rub

Ingredients for 2 portions:

1 Iberico pork fillet, cut into 8 medallions

8 zucchini slices, approx. 1 cm thick

8 slices of pancetta or bacon

100 g goat's cheese or other cheese to taste

20 grams pine nuts

8 cherry tomatoes

Some basil

"Smells like Gin Spirit" from Rock'n'Rubs or a herb rub mixed with a dash of gin to make a paste.

Season the medallions and zucchini slices with a little gin rub. Toast the pancetta on the griddle or plancha/cast iron pan and fry the zucchinis in the pancetta fat first and then the tomatoes, pork medallions and pine nuts. After turning the meat, place the crispy pancetta, zucchini, cheese and tomato on top and cook under a cloche or with the grill lid closed until cooked to the desired degree of doneness. Sprinkle with the pine nuts and some basil.


Have fun grilling!