Pork Tenderloin Medallions with Elderberry Syrup & Dry-Cured Ham

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.