Bean and corn salad with medallions

Ingredients for 4 servings:

• 600 g pork fillet(s)
• ½ can corn
• ½ can kidney beans
• 200 g cherry tomatoes
• 1 small head of lettuce (e.g. butterhead lettuce)
• salt and pepper
• 1 onion(s)
• 8 tbsp balsamic vinegar, white
• ½ tsp vegetable broth, instant
• 70 cl water
• 8 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Pat the meat dry and cut into medallions. Heat 2 tablespoons of oil in a pan. Fry the medallions in batches as needed. Meanwhile, rinse and drain the beans. Drain the corn. Wash and halve the tomatoes. Wash the lettuce, spin it dry, and tear it into bite-sized pieces. Peel the onions and slice them into thin rings. Season the medallions with salt and pepper and wrap them in aluminum foil. Deglaze the pan with water and vinegar, bring to a boil, and stir in the stock. Let the onions simmer for 2 minutes. Let cool slightly. Whisk the oil into the marinade. Season with salt and pepper. Mix the prepared salad ingredients together. Arrange the salad and meat on a plate.