Piquant crowned medallions

Name: Piquant crowned medallions
Cook time: 45 min
Total time: 45 min
Yield: 40
Ingredients: 1 kg Pork tenderloin; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 15 discs Bacon; 10 small mushrooms; 10 Almond kernels (without skin); 10 Dried plums (without stone); 1 (150 g) Roll of goat's cream cheese; 10 cherry tomatoes; some stem(s) Thyme and; 7-10 Tbsp Basil; 7-10 Tbsp Arugula; 5 TSP Fresh cream; 24 wooden skewers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 40

1 kg Pork tenderloin
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
15 discs Bacon
10 small mushrooms
10 Almond kernels (without skin)
10 Dried plums (without stone)
1 (150 g) Roll of goat's cream cheese
10 cherry tomatoes
some stem(s) Thyme and
7-10 Tbsp Basil
7-10 Tbsp Arugula
5 TSP Fresh cream
24 wooden skewers

Directions

1
Cut the fillet into 40 slices. Fry in hot oil for 2-3 minutes on each side. Season and take out
2
Halve the bacon slices. Clean and wash the mushrooms. Put almonds into the plums. Cut cheese into 10 slices. Wrap mushrooms, plums and cheese with bacon. Clean and wash the tomatoes, thyme, basil and rocket
3
Fry the bacon, plums and mushrooms in hot frying fat until they are firm all around, remove. Then fry the tomatoes for 1-2 minutes, remove. Finally, fry the cheese and thyme briefly, turning them over (be careful, the cheese melts quickly). Remove and immediately place on 10 medallions
4
Garnish 10 medallions with crème fraîche, basil and tomatoes Spread rocket on the remaining medallions. Cover half with mushrooms, the rest with plums. Pin everything with skewers