Pork medallions with ham

Name: Pork medallions with ham
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Pork tenderloin; 1 package (100 g) Original Italian Ham; 1 kg Romanesco (cleaned approx. 500 g); 7-10 Tbsp Salt; 250 g ribbon noodles; 2 Tomatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TEASPOON grated orange peel; 2 TABLESPOONS Pesto (from the glass); 2 TABLESPOONS Butter; 2 TABLESPOONS Orange juice; 7-10 Tbsp Basil and orange; 7-10 Tbsp wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Pork tenderloin
1 package (100 g) Original Italian Ham
1 kg Romanesco (cleaned approx. 500 g)
7-10 Tbsp Salt
250 g ribbon noodles
2 Tomatoes
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TEASPOON grated orange peel
2 TABLESPOONS Pesto (from the glass)
2 TABLESPOONS Butter
2 TABLESPOONS Orange juice
7-10 Tbsp Basil and orange
7-10 Tbsp wooden skewers

Directions

1
Wash the fillet, dab dry, cut into medallions. Cut the ham in half lengthwise, wrap the medallions around it and pin them in place. Clean and wash the Romanesco, cut into small florets. Cook in boiling salted water for 8-10 minutes.
2
Cook the pasta in boiling salted water for about 8 minutes, drain. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Heat oil. Fry the medallions for about 2 minutes each.
3
Season with salt, pepper and orange peel. Drizzle with pesto. Melt butter. Fry the pasta, romanesco and tomatoes. Season with orange juice. Serve medallions, pasta and vegetables garnished with basil and orange.