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🥗 Crispy Pork Fillet on Arugula with Figs

364 kcal · 30 min · 4 servings

Ingredients

• 250 g arugula
• 6 figs
• 8 pork fillet medallions (approx. 80 g each)
• salt
• pepper (from the mill)
• paprika powder (sweet)
• 2 tbsp rapeseed oil
• 1 garlic clove
• 4 tbsp dark balsamic vinegar
• 2 tbsp olive oil
• 1 tsp honey
• salt
• pepper (from the mill)
• 80 g parmesan

Instructions

1. 1. Wash the arugula thoroughly.
2. 2. Remove tough stems and any wilted leaves.
3. 3. Spin the salad dry.
4. 4. Halve the figs.
5. 5. Distribute the arugula and figs onto four salad plates.
6. 6. Rinse the pork medallions briefly.
7. 7. Pat the meat dry with a kitchen towel.
8. 8. Season the medallions with salt, pepper, and paprika powder.
9. 9. Heat oil in a frying pan.
10. 10. Fry the medallions on both sides for 2 to 3 minutes until golden brown.
11. 11. Reduce the heat to medium.
12. 12. Let the meat cook covered for another 2 to 3 minutes.
13. 13. Peel the garlic clove.
14. 14. Press the garlic into a small bowl with balsamic vinegar.
15. 15. Add oil, honey, salt, and pepper.
16. 16. Whisk the ingredients together to make a dressing.
17. 17. Place the cooked pork medallions on top of the salad.
18. 18. Drizzle the meat with the dressing.
19. 19. Shave Parmesan cheese over the dish.
20. 20. Serve the dish immediately.

Nutrition per serving

• kcal: 364
• Protein: 31 g · Fett/Fat: 19 g · Carbs: 16 g