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🥗 Pork Medallions with Peach and Beetroot Rocket Salad

482 kcal · 30 min · 4 servings

Ingredients

• Pork tenderloin 600 g
• Lemons 1 pc.
• Honey 1 tbsp
• Olive oil 1 tbsp
• Salt pinch
• Pepper, black ground pinch
• Sugar pinch
• Beetroot, pre-cooked 500 g
• Spring onions 1 bunch
• Peaches 4 pcs.
• Oil 2 tbsp
• Arugula 100 g

Instructions

1. 1. Take the meat out of the fridge and let it warm up to room temperature.
2. 2. Cut the lemon in half and squeeze out the juice.
3. 3. Mix the lemon juice in a bowl with honey, olive oil, salt, and pepper.
4. 4. Drain the beetroot.
5. 5. Cut the beetroot into cubes of about 1 cm.
6. 6. Mix the beetroot cubes in a bowl with half of the dressing.
7. 7. Set the beetroot mixture aside.
8. 8. Wash the spring onions.
9. 9. Cut off the root ends of the spring onions.
10. 10. Slice the spring onions diagonally into rings of about 0.5 cm.
11. 11. Wash the peaches.
12. 12. Halve the peaches.
13. 13. Remove the pits from the peach halves.
14. 14. Heat the oil in a pan on high heat.
15. 15. Wash the pork fillet.
16. 16. Pat the pork fillet dry with a kitchen towel.
17. 17. Cut the pork fillet into medallions of about 5 cm thickness.
18. 18. Salt the pork medallions.
19. 19. Fry the pork medallions in the hot oil for about 1 minute on each side.
20. 20. Add the peach halves and the remaining dressing to the pan.
21. 21. Cook everything on medium heat for approx. 6 minutes.
22. 22. Turn the ingredients occasionally.
23. 23. Add the spring onions after about 3 minutes.
24. 24. Wash the rocket.
25. 25. Dry the rocket thoroughly.
26. 26. Mix the rocket with the beetroot mixture.
27. 27. Season the salad with salt, pepper, and sugar.
28. 28. Plate the pork medallions with the peaches.
29. 29. Add the beetroot salad to the dish.
30. 30. Serve the dish.

Nutrition per serving

• kcal: 482
• Protein: 34 g · Fett/Fat: 22 g · Carbs: 34 g