Pork medallions on Chinese cabbage salad

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
4 5
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 4
  • 600 g Pork tenderloin
  • 7-10 Tbsp Pepper
  • 1/2 TEASPOON red chili flakes (Pul beaver)
  • 7-10 Tbsp Salt
  • 2 TABLESPOONS Oil
  • 20 g Salad Mayonnaise
  • 50 g Whole milk yoghurt (3,5 % fat)
  • 2 TABLESPOONS apple juice
  • 1 TABLESPOON Apple vinegar
  • 1 TEASPOON frozen chopped parsley
  • 1 (approx. 700 g) Head Chinese cabbage
  • 1 red apple
  • 1/2 Beet Cress

Directions

  1. 1

    Wash the meat, dab dry and cut into 2-3 cm thick medallions. Mix pepper and chili flakes and rub medallions all around. Season meat with salt. Heat oil in a large pan. Fry the meat for about 6 minutes, turning it over.

  2. 2

    For the dressing, mix mayonnaise, yoghurt, apple juice, vinegar and parsley. Season to taste with salt and pepper. Clean the cabbage, wash and drain well. Cut leaves into bite-sized pieces. Wash the apple, cut the fruit flesh into thin slices up to the core. Mix cabbage, apple and dressing

  3. 3

    Take the meat out and let it rest for about 5 minutes. Cut cress from the bed. Arrange 2-3 medallions and salad on plates. Sprinkle with cress

Nutrition Facts

KCAL
290 kcal
CARBS
11 g
FATS
12 g
PROTEINS
35 g