Pork Tenderloin Medallions with Elderberry Syrup & Dry-Cured Ham
![Pork Tenderloin Medallions with Elderberry Syrup and Dry-Cured Ham](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTEzOTYsInB1ciI6ImJsb2JfaWQifX0=--4cde763c2af99deb1f295bb7e0e5a97e9c06c1ce/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_390c379ffaeda1ccbd16.jpg)
Yield
1 servingsPrep
15 minCook
8 minReady
23 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
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 |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1E+2 | grams |
pork tenderloin
|
|
1 | slice |
cured ham
more if you like |
* |
5 | ml |
syrup
elderberry syrup, more if needed |
|
5 | ml |
mixed peppercorns
freshly crushed |
* |
1E+1 | ml |
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.