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Pork Medallions with La Fleur de Weedon and Grilled Peaches

4 portions


  • 4 fresh peaches
  • 30 ml (2 tbsp.) melted butter
  • 1 to 3 ml (¼ to ½ tsp.) garam masala (Indian ground spice blend)
  • Salt and ground pepper
  • 600 g (1⅓ lb.) pork tenderloin cut into medallions
  • 150 g (5 oz.) sliced La Fleur de Weedon cheese


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  • Preheat barbecue to medium.
  • Cut peaches in half and remove pits.
  • Coat peach halves with butter.
  • Sprinkle with garam masala, salt, and pepper.
  • Grill for about 5 minutes per side. Keep warm.
  • In the meantime, salt and pepper pork and grill for 2 to 3 minutes on one side to desired doneness, depending on thickness.
  • Remove and top each medallion with a slice of cheese.
  • Grill for 2 more minutes.
  • Serve medallions with grilled peaches and accompany with vegetables of your choice.

Looking for a substitute for this cheese?

  • Check out our selection of firm or Swiss cheeses from here.


  • The pork medallions and grilled peaches will keep in the refrigerator for 4 to 5 days.

You can use these cheeses for this recipe


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

See wines