Medallions with warm broccoli salad

Name: Medallions with warm broccoli salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Mustard; 1 TABLESPOON Honey; 6 TABLESPOONS Sunflower oil; 2 Spring onions; 1 kg Broccoli; 100 g Shallots; 600 g Pork tenderloin; 6 TABLESPOONS Balsamic vinegar

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Mustard
1 TABLESPOON Honey
6 TABLESPOONS Sunflower oil
2 Spring onions
1 kg Broccoli
100 g Shallots
600 g Pork tenderloin
6 TABLESPOONS Balsamic vinegar

Directions

1
For the vinaigrette, whisk wine vinegar, salt, pepper, mustard and honey. Add 4 tbsp. of oil drop by drop. Clean and wash spring onions, cut into rings and stir into the vinaigrette. Clean the broccoli, cut into florets from the stalk and wash
2
Peel the shallots and halve or quarter them depending on size. Cut meat into medallions and season with salt. Heat 2 tablespoons of oil in a frying pan. Fry the meat for about 6 minutes while turning. After about 3 minutes add the shallots. Season with pepper and deglaze balsamic vinegar. Let it rest in the closed pan
3
Cook broccoli in boiling salted water for about 5 minutes. Pour into a sieve, rinse with cold water, drain and place in a bowl. Add the vinaigrette and toss the broccoli in it. Arrange medallions and broccoli