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Pork Tenderloin Medallions with Elderberry Syrup and Dry-Cured Ham

 
Pork Tenderloin Medallions with Elderberry Syrup and Dry-Cured Ham
30

Quick and easy lunch to prepare.

Yield

1

servings

Prep

15

min

Cook

8

min

Ready

23

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

100 grams pork tenderloin
1 slice cured ham
more if you like
*
1 teaspoon syrup
elderberry syrup, more if needed
1 teaspoon mixed peppercorns
freshly crushed
*
2 teaspoons sunflower oil
1 x salt and black pepper
ground
*

Directions

1 - Cut tenderloin into 2 cm (ca. 1 inch) slices, cut every slice in half but not to the end. 2 - Open each medallion and sprinkle some salt and ground pepper. Cover both internal sides with small amount of syrup, insert a portion of the ham. 3 - Close each medallion, sprinkle some salt and freshly ground colored pepper on both external sides. Set aside for 10 minutes and prepare a salad in the meantime. 4 - Sauté medallions for 5 to 8 minutes turning every 20 to 30 seconds. You may turn only once in the middle of frying. It depends on what kind of doneness you like. 5 - I prepared a simple salad: cocktail tomatoes, scallion, greek yoghurt, salt, pepper. It fits well in my opinion.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 21552% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 55mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 42g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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