Medallions of pork

Name: Medallions of pork
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Pork fillet medallions (approx. 125 g each); 1 collar Rosemary; 4 discs raw ham (about 15 g each); 1 medium onion; 1 piston Chicory; 100 g Rocket; 150 g seedless, red grapes; 50 g Walnut kernels; 1 TABLESPOON clear honey; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 6 TABLESPOONS Oil; 200 g Mussel noodles; 25 g green and red pickled peppercorns; 1 TABLESPOON Tomato paste; 100 ml dry white wine; 1 TEASPOON Instant vegetable stock; 1 coated Tsp Cornstarch

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Pork fillet medallions (approx. 125 g each)
1 collar Rosemary
4 discs raw ham (about 15 g each)
1 medium onion
1 piston Chicory
100 g Rocket
150 g seedless, red grapes
50 g Walnut kernels
1 TABLESPOON clear honey
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
6 TABLESPOONS Oil
200 g Mussel noodles
25 g green and red pickled peppercorns
1 TABLESPOON Tomato paste
100 ml dry white wine
1 TEASPOON Instant vegetable stock
1 coated Tsp Cornstarch

Directions

1
Wash the meat, dab dry. Wash the rosemary, dab dry, put something aside for garnishing. Wrap each medallion with 1 slice of ham and a small sprig of rosemary. Finely chop the rest of the rosemary. Peel onion and chop finely. Clean and wash the chicory and, except for 4 leaves, cut it into wide strips and let it drip off.
2
Clean, wash and drain the rocket. Wash the grapes, dab dry, chop the walnuts roughly. Mix salad, grapes and walnuts. Mix honey, vinegar, salt and pepper. Add 4 tablespoons of oil in a thin stream. Noodles in boiling salted water according to package
3
instruction. Heat 2 tablespoons of oil in a frying pan and fry the meat in it for about 4 minutes on each side. Season with salt and pepper, remove and keep warm. Fry the onion and rosemary in the hot frying fat. Drain the peppercorns, add and steam briefly.
4
Add tomato paste and sweat briefly. Add 350 ml water and wine, bring to the boil. Stir in broth. Let simmer for 2-3 minutes. Stir starch with some water until smooth, thicken sauce with it. Let simmer for 1 minute and season with salt and pepper. Drain noodles, let drain. Pour vinaigrette over the salad mix. Arrange pasta, sauce and medallions on a plate.
5
Let simmer for 1 minute and season with salt and pepper. Drain noodles, let drain. Pour vinaigrette over the salad mix. Arrange pasta, sauce and medallions on a plate. Garnish with rosamrin set aside. Add salad