Pork sliced fillet with mustard and yoghurt

This is one of those easy recipes that saves time but they are full of taste! Enjoy them with some roast seasonal vegetables or potatoes

Slightly adapted from a recipe of Argyro Barbarigou,

a prominent Head Cook and food writer

Check out her great site Argiro for more delicious recipes

Ingredients (for 4 people):
800gr. of pork fillet, cut in medium slices (medallions)
salt
pepper
2 tbsp of olive oil
1 small glass of white dry wine (optional -my addition)
4 tsp of mustard
250gr. strain Greek yoghurt
1 tea-cup of Greek Kefalotyri cheese, grated (or parmesan)

Method:
Press lightly with your hands the pork medallions to flatten them up. Season generously with salt and pepper.

Brush a baking dish with some of the olive oil and place the medallions in. Drizzle over with the rest of the olive oil, pour around with the wine and seal the pan first with some baking paper and then with some foil.

Put in the oven and bake at 200°C for about 20 minutes.

When the time comes, discard the baking paper and the foil and brush each medallion with mustard. Then cover each slice with 1 tbsp of yoghurt and sprinkle with the Kefalotyri cheese on top.

Put back in the oven and bake, uncovered this time, for about 10 minutes until the cheese is melted and lightly coloured.

Serve immediately along with the roast vegetables or potatoes.