Pork Tenderloin Medallions with Elderberry Syrup & Dry-Cured Ham
Quick and easy lunch to prepare.
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.
