Pork medallions au gratin on salad

Name: Pork medallions au gratin on salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g Lamb's lettuce; 500 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Olive oil; 3 Stem(s) Thyme; 175 g Goat cheese (e.g. Picandou); 2 TABLESPOONS Whipped cream; 75 g Walnut kernels; 2 red onions; 4 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Sugar; 1 TABLESPOON Fig Mustard

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g Lamb's lettuce
500 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Olive oil
3 Stem(s) Thyme
175 g Goat cheese (e.g. Picandou)
2 TABLESPOONS Whipped cream
75 g Walnut kernels
2 red onions
4 TABLESPOONS light balsamic vinegar
7-10 Tbsp Sugar
1 TABLESPOON Fig Mustard

Directions

1
Clean the salad, wash thoroughly and drain. Wash the meat, dab dry and cut into finger-thick strips. Season with salt and pepper. Heat 2 tablespoons of oil in a pan in portions.
2
Brown the meat in 2 portions on each side for 2-3 minutes. Place the fried meat on one half of a baking tray. Wash the thyme, dab dry and remove coarse stalks. Stir cheese, thyme and cream with the whisk of the hand mixer until smooth.
3
Spread the cheese on the meat. Put walnuts on the other half of the baking tray. Gratinate the meat under the preheated grill of the oven for 3-4 minutes. Cover the nuts at the end if necessary. In the meantime peel onions and cut them into rings.
4
Take the meat out and let it cool down. In the meantime season vinegar with salt, pepper and sugar. Stir in mustard and add 4 tablespoons of oil. Mix walnuts, onions, vinaigrette and salad.
5
Arrange salad and meat on plates. Serve with toasted baguette sprinkled with olive oil and seasoned with salt and pepper.