Two medallions of pork

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Quarter the peppers, remove the seeds and wash them. Finely dice the bell peppers. Peel garlic and chop finely. Mix honey, lemon juice and garlic, season with salt and pepper. Add 2 tablespoons of oil in drops. Mix with the diced peppers.

2. 2

   Peel and clean the carrots, leaving a little green. Pass the jam through a sieve and heat in a pan. Add the carrots and caramelise over medium heat. Cut pork fillets into 8-10 medallions. Heat 2 tablespoons of oil in a frying pan. Fry medallions for 3-4 minutes on each side. Remove and season with salt and pepper. Heat the paprika mixture in a frying pan and spread it over half of the medallions. Garnish with small basil leaves. Place 1 carrot on each of the other half of the medallions and fix with wooden skewers. Sprinkle with some apricot marinade.

3. 3

   Fry medallions for 3-4 minutes on each side. Remove and season with salt and pepper. Heat the paprika mixture in a frying pan and spread it over half of the medallions. Garnish with small basil leaves. Place 1 carrot on each of the other half of the medallions and fix with wooden skewers. Sprinkle with some apricot marinade. Sprinkle with peppercorns. Arrange the medallions on a plate

4. 4

   With 8 people:

Nutrition Facts

KCAL
140 kcal

CARBS
10 g

FATS
6 g

PROTEINS
11 g