Medallions with warm broccoli salad

Name: Medallions with warm broccoli salad
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1 TABLESPOON Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Mustard; 1 TEASPOON Honey; 2 TEASPOONS Sunflower oil; 1/2 Spring onion; 250 g Broccoli; 1 Shallot; 150 g Pork tenderloin; 2 TABLESPOONS Balsamic vinegar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1 TABLESPOON Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Mustard
1 TEASPOON Honey
2 TEASPOONS Sunflower oil
1/2 Spring onion
250 g Broccoli
1 Shallot
150 g Pork tenderloin
2 TABLESPOONS Balsamic vinegar

Directions

1
For the vinaigrette, whisk wine vinegar, salt, pepper, mustard and honey. Add 1 teaspoon of oil. Clean and wash the spring onion, cut into rings and stir into the vinaigrette. Clean the broccoli, cut into florets from the stalk and wash
2
Peel the shallot and halve or quarter it depending on the size. Cut meat into 3 medallions and season with salt. Heat 1 tsp. oil in a frying pan. Fry the meat for about 6 minutes while turning. After about 3 minutes add the shallot. Season with pepper and deglaze balsamic vinegar. Let it rest in the closed pan
3
Cook broccoli in boiling salted water for about 4 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