Delicate medallions on corn salad

Name: Delicate medallions on corn salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small onion; 1 medium sized tomato; 100 g Lamb's lettuce; 1-2 TABLESPOONS Hazelnut-; 7-10 Tbsp or flaked almonds; 250-300 g Pork tenderloin; 1-2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, sugar; 2 TABLESPOONS Vinegar; 7-10 Tbsp (e.g. balsamic vinegar); 1/2 TEASPOON Mustard; 4 discs Baguette

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small onion
1 medium sized tomato
100 g Lamb's lettuce
1-2 TABLESPOONS Hazelnut-
7-10 Tbsp or flaked almonds
250-300 g Pork tenderloin
1-2 TABLESPOONS Oil
7-10 Tbsp salt, pepper, sugar
2 TABLESPOONS Vinegar
7-10 Tbsp (e.g. balsamic vinegar)
1/2 TEASPOON Mustard
4 discs Baguette

Directions

1
Peel and finely chop the onion. Clean, wash, quarter and seed the tomato. Cut the flesh into fine cubes. Clean the lettuce and wash thoroughly. Roast hazelnut leaves without fat
2
Wash the fillet, dab dry and cut into about 12 thin medallions. Heat the oil. Fry the medallions for about 2 minutes on each side. Season with salt and pepper. Take them out, keep warm if necessary
3
Fry the onion cubes in the frying fat until golden brown. Deglaze with 2 tablespoons of water and vinegar. Season with salt, pepper, mustard and 1 pinch of sugar
4
Arrange lamb's lettuce and medallions on plates. Pour marinade over them. Sprinkle with diced tomatoes and hazelnuts. Serve with the baguette
5
Drink: cool white wine spritzer