Pork Tenderloin Medallions with Elderberry Syrup and Dry-Cured Ham

1. 1

   1 - Cut tenderloin into 2 cm (ca.

2. 2

   1 inch) slices, cut every slice in half but not to the end.

3. 3

   2 - Open each medallion and sprinkle some salt and ground pepper.

4. 4

   Cover both internal sides with small amount of syrup, insert a portion of the ham.

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   3 - Close each medallion, sprinkle some salt and freshly ground colored pepper on both external sides.

6. 6

   Set aside for 10 minutes and prepare a salad in the meantime.

7. 7

   4 - Saute medallions for 5 to 8 minutes turning every 20 to 30 seconds.

8. 8

   You may turn only once in the middle of frying.

9. 9

   It depends on what kind of doneness you like.

10. 10

    5 - I prepared a simple salad: cocktail tomatoes, scallion, greek yoghurt, salt, pepper.

11. 11

    It fits well in my opinion.

* Per serving · 4 servings · Values may vary.

No additional tips available.