Grilled pork tenderloin with almond broccoli

Name: Grilled pork tenderloin with almond broccoli
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Broccoli; 3-4 small tomatoes; 6 discs young pecorino cheese; 2 stem(s) Marjoram; 12 Pork medallions (approx. 75 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 3 TABLESPOONS flaked almonds; 2 TABLESPOONS Butter

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Broccoli
3-4 small tomatoes
6 discs young pecorino cheese
2 stem(s) Marjoram
12 Pork medallions (approx. 75 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
3 TABLESPOONS flaked almonds
2 TABLESPOONS Butter

Directions

1
##Broccoli## cut into little florets. Wash tomatoes, grate dry and cut into thin slices. Quarter cheese slices. Wash marjoram, dab dry and remove the leaves from the stalks.
2
Wash pork medallions, dab dry and season with salt and pepper. Heat oil in a pan and fry the medallions in portions on both sides. Remove the meat from the pan and place it in an ovenproof dish.
3
Sprinkle with a part of the marjoram and cover with slices of tomato and cheese. Cook broccoli in salted water for 4-5 minutes. Meanwhile, gratinate the meat under the grill for 3-4 minutes. Drain broccoli. Roast almonds in a pan without fat, then add butter and melt.
4
broccoli and medallions. Pour almond butter over the broccoli. Garnish with the rest of the marjoram leaves. Serve with baguette.