Iceberg lettuce with fillet strips

Ingredients for 4 servings:

• 1 iceberg lettuce
• 250 g pork fillet(s)
• 1 onion(s)
• 1 beefsteak tomato(s)
• 3 tbsp oil, good
• 3 tbsp balsamic vinegar, white
• 1 tsp mustard
• Salt and pepper from the mill
• Parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Cut the pork fillet into strips. Peel and finely dice the onion. Dice the tomato into small cubes. Heat the oil in a pan. Add the fillet strips and fry until golden brown on all sides. Season the meat with salt and pepper. Remove from the pan and set aside. Add the diced onion to the frying fat and fry until golden brown. Then add the diced tomatoes and sauté briefly. Stir in the mustard and deglaze with 5 tablespoons of water and the vinegar. Add the fillet strips and marinate for about 30 minutes. Season with salt and pepper. Let cool slightly. Wash the iceberg lettuce and cut into strips. Arrange on plates with the meat and the marinade. Garnish with parsley, if desired, and serve.