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Pork medallions with lemon crust

Category Meat, poultry & game

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  • 35 minutes
  1. 8 pork medallions (approx. 60 g each)
  2. 1 untreated lemon
  3. 1 bunch flat leaf parsley
  4. 2 slices toast
  5. 20 g butter, softened
  6. 2 tbs grated cheese
  7. salt, pepper

1. Remove the medallions from the fridge approx. 30 minutes before preparation.

2. Zest some of the lemon and squeeze out the juice. Coarsely chop the parsley, coarsely crumb the toast, chop both with butter, cheese, lemon juice and lemon zest in the Quick Cut. Season the mixture to taste with salt and pepper.

3. Roll out this crust mixture between two sheets of plastic wrap measured to fit the size of the medallions and chill.

4. Dab the medallions dry with paper towel. Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2, place the medallions in the pan and roast until the turning point is reached. Switch off the Navigenio, turn the meat and roast until the turning point is reached again.

5. Season the medallions with salt and pepper, cut the crust mixture and spread on top of the medallions.

6. Place the Navigenio overhead and switch to low level, gratinate for approx. 12 minutes.


  • The delicate sour flavor of the crust is the perfect match for a spring or summer menu. For a toasty autumn or winter meal, it’s really nice if you chop up five dried porcini mushrooms which have been soaked and add the juice and zest of half an orange instead of a lemon. You can also add a pinch of cinnamon.

This recipe has been tested and approved by AMC.

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Cooking method

Roasting without added fat


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