Glazed pork medallions on herb salad

Name: Glazed pork medallions on herb salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 40 g Almonds; 280 g Pork tenderloin; 4 TABLESPOONS Oil; 100 g Arugula (rocket); 2-3 stem(s) Chervil; 2-3 stem(s) Basil; 1 small onion; 4 TABLESPOONS Lemon vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TABLESPOONS Apricot Jam; 2 Apricot halves (tin)

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

40 g Almonds
280 g Pork tenderloin
4 TABLESPOONS Oil
100 g Arugula (rocket)
2-3 stem(s) Chervil
2-3 stem(s) Basil
1 small onion
4 TABLESPOONS Lemon vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TABLESPOONS Apricot Jam
2 Apricot halves (tin)

Directions

1
Roast the almonds in a pan without fat until golden brown, take them out. Wash the meat and dab dry. Cut into approx. 8 small medallions (à approx. 35 g). Heat 1 tablespoon of oil in a frying pan. Fry the meat for 2-3 minutes on each side.
2
Clean, wash and drain the arugula. Wash the herbs and pluck the leaves from the stems. Peel and finely chop the onion. Mix vinegar, salt and pepper. Add 3 tablespoons of oil. Stir the jam until smooth and spread on the warm medallions. Cut the apricots into thin slices. Arrange rocket and herbs on plates, drizzle vinaigrette over them. Arrange medallions on top.
3
Add 3 tablespoons of oil. Stir the jam until smooth and spread on the warm medallions. Cut the apricots into thin slices. Arrange rocket and herbs on plates, drizzle vinaigrette over them. Arrange medallions on top. Garnish with needles and apricot slices