Avocado salad & pork medallions

Name: Avocado salad & pork medallions
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Arugula (rocket); 2 medium-sized onions; 500 g Tomatoes; 2 ripe avocados; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 7-10 Tbsp Sugar; 5 TABLESPOONS Oil (e.g. olive oil); 1 (approx. 500 g) large pork tenderloin; 200 g Feta cheese

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Arugula (rocket)
2 medium-sized onions
500 g Tomatoes
2 ripe avocados
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
7-10 Tbsp Sugar
5 TABLESPOONS Oil (e.g. olive oil)
1 (approx. 500 g) large pork tenderloin
200 g Feta cheese

Directions

1
Clean and wash the arugula. Peel and chop the onions. Wash and roughly dice the tomatoes. Cut avocados in half, stone, peel and cut into bite-sized pieces.
2
Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 3 tablespoons of oil. Mix the vinaigrette with rocket, tomatoes, avocados and onions.
3
Wash pork fillet, pat dry and cut into 8-10 steaks. Heat 2 tablespoons of oil in a frying pan. Fry the steaks for 2-3 minutes on each side. Then season with salt and pepper.
4
Season avocado salad and arrange on plates with the steaks. Crumble feta cheese over it. Sprinkle everything with pepper from the mill and serve.