Mini pork medallions with farmer salad

Name: Mini pork medallions with farmer salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 red pepper; 1 Onion; 3 Stem(s) Parsley; 8 leaves Picking salad; 1 can(s) (212 ml) Vegetable corn; 100 g Sheep's cheese; 75 g mixed olives; 2-3 TABLESPOONS Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Olive oil; 8 thin medallions of pork (about 30 g each); 1 TABLESPOON Oil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 red pepper
1 Onion
3 Stem(s) Parsley
8 leaves Picking salad
1 can(s) (212 ml) Vegetable corn
100 g Sheep's cheese
75 g mixed olives
2-3 TABLESPOONS Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Olive oil
8 thin medallions of pork (about 30 g each)
1 TABLESPOON Oil

Directions

1
Halve, clean and wash the peppers. Cut the halves into pieces. Peel onion and cut into thin rings. Wash parsley, shake dry and cut the leaves into thin strips.
2
Wash and clean the salad and drain well. Pluck the salad into bite-sized pieces. Drain corn in a sieve. Crumble cheese into a bowl. Add paprika, corn, onion rings, olives, parsley and salad and mix.
3
Season vinegar with salt, pepper and a little sugar. Fold in olive oil. Mix vinaigrette and salad. Season pork medallions with salt and pepper. Heat the oil in a frying pan. Fry the pork medallions for about 2 minutes while turning.
4
Arrange 2 pork medallions and salad on plates.