Leaf salad with filet

Name: Leaf salad with filet
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Pork tenderloin; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sesame; 1 TABLESPOON ground pistachio kernels; 300 g Strawberries; 1 Pot of basil; 3 Roman salad hearts (à approx. 125 g)

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Pork tenderloin
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sesame
1 TABLESPOON ground pistachio kernels
300 g Strawberries
1 Pot of basil
3 Roman salad hearts (à approx. 125 g)

Directions

1
Wash the fillet and dab dry. Heat the oil. Brown the fillet all around. Season with salt and pepper. Fry for about 15 minutes at medium heat until done. Add sesame seeds briefly to the frying fat.
2
Add the pistachios. Drizzle the fillet with it. In the meantime wash and clean the strawberries and cut them into fine slices. Wash the basil and remove the leaves. Loosen 8 outer salad leaves, wash and dab dry.
3
Clean and wash the rest of the salad and cut into fine strips. Cut the fillet into fine slices. Place 2 lettuce leaves as small bowls inside each other. Mix the prepared salad ingredients. Fill salad bowls with them.