Medallions with spicy yoghurt

Name: Medallions with spicy yoghurt
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1/4 Cucumber (approx. 100 g); 1/2 - 1 Garlic clove; 30 g Sheep or feta cheese; some stem(s) Basil or parsley; 150 g Skimmed milk yoghurt; 2 TEASPOONS Olive oil; 7-10 Tbsp Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 80 g Pork tenderloin; 7-10 Tbsp possibly some chili and 2 slices of 1 untreated lemon; 3-4 small olives; 1-2 Pepperoni (jar); 1 disc (approx. 40 g) Flatbread or wholemeal bread

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1/4 Cucumber (approx. 100 g)
1/2 - 1 Garlic clove
30 g Sheep or feta cheese
some stem(s) Basil or parsley
150 g Skimmed milk yoghurt
2 TEASPOONS Olive oil
7-10 Tbsp Lemon juice
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
80 g Pork tenderloin
7-10 Tbsp possibly some chili and 2 slices of 1 untreated lemon
3-4 small olives
1-2 Pepperoni (jar)
1 disc (approx. 40 g) Flatbread or wholemeal bread

Directions

1
Wash the cucumber, peel if necessary and grate roughly. Peel and chop the garlic. Crumble cheese. Wash herbs and chop except for something to garnish. Mix everything with yoghurt and 1 teaspoon of olive oil. Season with lemon juice, salt and pepper. Cut the fillet into 2 medallions.
2
Fry in 2 teaspoons of hot oil on each side for 3-4 minutes. Season with salt, pepper and possibly chilli. If necessary, toss lemon slices in the frying fat. Arrange everything with olives and pepperoni. Garnish with remaining herbs. Eat the bread with it