Pork medallion platter with crisp Coleslaw

Name: Pork medallion platter with crisp Coleslaw
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 150 g clotted cream; 50 g Salad Mayonnaise; 3-4 Tbsp white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 (approx. 600 g) Iceberg lettuce; 300 g Carrots; 12–16 Pork medallions (approx. 75 g each); 3-4 Tbsp Oil; 2 TABLESPOONS Honey; 5 TABLESPOONS Port wine; 1-1 1/2 TSP. Cornstarch; 100 g fine veal liver sausage; 7-10 Tbsp cherry tomato slices, olives and basil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

150 g clotted cream
50 g Salad Mayonnaise
3-4 Tbsp white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1 (approx. 600 g) Iceberg lettuce
300 g Carrots
12–16 Pork medallions (approx. 75 g each)
3-4 Tbsp Oil
2 TABLESPOONS Honey
5 TABLESPOONS Port wine
1-1 1/2 TSP. Cornstarch
100 g fine veal liver sausage
7-10 Tbsp cherry tomato slices, olives and basil

Directions

1
Mix sour cream, mayonnaise and vinegar. Season to taste with salt, pepper and sugar. Clean, wash and quarter the salad, cut out the stalk. Cut lettuce into fine strips. Peel, wash and roughly grate the carrots. Mix salad and carrots and spread the sauce evenly over them. Leave to stand for about 30 minutes.
2
Wash the meat and dab dry. Heat oil in two portions in a large pan. Fry the meat in it in 2 portions on each side for about 2 minutes. Remove and keep warm. Add 150 ml water, honey and port, bring to the boil. Stir starch and 1-2 tbsp. water until smooth. Stir into the boiling frying stock, bring to the boil and let it boil down for 3-4 minutes, stirring several times
3
Stir the liverwurst until smooth. Pour into a piping bag with star-shaped spout. Turn meat in the sauce. Spray a liverwurst tuff on each piece of meat. Garnish as desired with tomato wedges or olives and sprinkle with pepper. Arrange some salad and one medallion each on serving plates. Garnish with basil if desired