Mini medallions of pork with corn salad

Name: Mini medallions of pork with corn salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Pork tenderloin; 100 g Lamb's lettuce; 1 Onion; 1 Tomato; 20 g Hazelnut flakes; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 5 TABLESPOONS White wine vinegar; 1 pinch Sugar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Pork tenderloin
100 g Lamb's lettuce
1 Onion
1 Tomato
20 g Hazelnut flakes
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
5 TABLESPOONS White wine vinegar
1 pinch Sugar

Directions

1
Wash the meat, dab dry and cut into 12 small medallions. Clean and wash the salad and let it drain on a sieve. Peel and finely chop the onion. Wash, clean, quarter, seed and finely dice the tomato.
2
Roast the hazelnut leaves in a pan without fat until golden brown and take them out. Heat 2 tablespoons of oil from the pan, fry the medallions in two portions for 1-2 minutes on each side. Season with salt and pepper and remove.
3
Add the onions to the pan, fry briefly and deglaze with vinegar. Beat the remaining oil into the pan. Season with salt, pepper and sugar. Add tomato cubes. Arrange some corn salad and three medallions on each plate.
4
Spread vinaigrette over it. Serve everything sprinkled with hazelnut leaves. Baguette tastes good with it.