Pork medallions with horseradish cream

Name: Pork medallions with horseradish cream
Cook time: 25 min
Total time: 25 min
Yield: 7
Ingredients: 2 Pork fillets (approx. 300 g each); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 jar (95 g) grated horseradish; 150 g Fresh cream; 100 g Rocket; 3-4 small tomatoes; 2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp colourful pepper; 7-10 Tbsp Plastic skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 7

2 Pork fillets (approx. 300 g each)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 jar (95 g) grated horseradish
150 g Fresh cream
100 g Rocket
3-4 small tomatoes
2 TABLESPOONS Balsamic vinegar
7-10 Tbsp colourful pepper
7-10 Tbsp Plastic skewers

Directions

1
Wash the meat, dab dry. Cut each fillet into about 8 slices. Heat the oil in a large pan. Season medallions with salt and pepper, fry in hot fat on each side for about 2 minutes. Remove the medallions and put the frying fat aside. Mix horseradish and crème fraîche, season with salt. Wash and clean the rocket and dab dry.
2
Wash, clean and slice the tomatoes. Arrange the rocket in 16 small bowls. Mix frying fat with vinegar, drizzle over the rocket. Place a slice of meat and tomato on top of each. Spread a blob of cream on each and sprinkle with pepper. Put the skewers in
3
With 8 people: