John Myers
Pepper Medallions with Pear and Carrot Salad
The perfect pepper medallions with pear and carrot salad recipe with a picture and simple step-by-step instructions.
- 300 g Carrots
- 1 Onion red
- 1 tbsp Rapeseed oil
- 1 tbsp Honey liquid
- 0,25 bunch Parsley
- 1 tbsp Lemon juice
- Salt and pepper
- 1 small can Pears
- 300 g Pork tenderloin
- 1 tbsp Oil
- 100 ml Meatsoup
- 100 ml Cream
- 1 tbsp Green pepper pickled in vinegar
- 2 Branches Fresh thyme
- For the carrot salad: peel the carrots, cut lengthways into fine strips with a peeler. Peel the onion, cut in half and cut into rings.
- Heat the oil in a pan and fry the carrot slices in it. Add the onions and simmer for 5 minutes over a low heat. Add honey and season everything with salt and pepper. Pluck the parsley leaves, cut into small pieces, add to the carrots Season the lemon juice to taste. Let the salad cool down.
- Preheat the oven to 160 degrees (circulating air: 140 degrees). Drain the pears, cut into wedges. Rinse the meat, pat dry, cut into 2-3 cm thick medallions. Heat oil in an oven-safe pan, add medallions approx Sear for 1 min. Remove the meat from the pan and cook in the oven for approx. 20 min.
- For the pepper sauce: Mix the roast set with the stock, cream and green peppercorns and bring to the boil. Pluck the thyme leaves from the branches.
- Arrange the pepper medallions with pear and carrot salad on a plate and serve sprinkled with thyme leaves.
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