Pork medallions on bean salad

Name: Pork medallions on bean salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 12 Pork medallions (50 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 4 TABLESPOONS White wine; 75 ml clear broth (instant); 1 can(s) (212 ml) Vegetable corn; 2 can(s) (425 ml each) kidney beans; 6 Stem(s) Parsley; 2 red onions; 12 cherry tomatoes; 100 g Gouda cheese; 2 bundles (60 g each) Rocket; 1 TABLESPOON light balsamic vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

12 Pork medallions (50 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
4 TABLESPOONS White wine
75 ml clear broth (instant)
1 can(s) (212 ml) Vegetable corn
2 can(s) (425 ml each) kidney beans
6 Stem(s) Parsley
2 red onions
12 cherry tomatoes
100 g Gouda cheese
2 bundles (60 g each) Rocket
1 TABLESPOON light balsamic vinegar
7-10 Tbsp Sugar
7-10 Tbsp Aluminium foil

Directions

1
Season pork medallions with salt and pepper. Heat 2 tablespoons of oil in a pan and fry the medallions in 2 portions for about 3 minutes on each side. Remove the meat from the pan and wrap it in aluminium foil.
2
Dissolve the gravy with white wine and stock, bring to the boil and cool in a bowl. Put corn and beans in a sieve each and let them drain. Rinse beans with cold water. Wash parsley, dab dry and chop the leaves.
3
Peel onion and cut into thin rings. Wash and halve the tomatoes. Cut cheese into small cubes. Clean the rocket. Put everything in a bowl. Mix the cooled stock with vinegar and 2 tablespoons of oil and season with salt, pepper and a little sugar.
4
Add to the salad. Add medallions to the salad and arrange on 4 plates.