Pork medallions on pasta salad

Ingredients for 2 servings:

• 250 g pasta
• 100 g leaf lettuce(s)
• 50g pesto
• 4 pork medallions
• 4 tomatoes
• 4 slices of bacon
• 4 leaves of wild garlic
• ½ onion(s)
• Parmesan
• Herb butter (wild garlic butter)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

First, cook the pasta according to the instructions until al dente. Then pour over the pesto and mix everything thoroughly. Once everything has cooled slightly, add the finely chopped tomatoes, diced onion, and lettuce, or another leaf salad to taste. This pasta salad will be served cold later. Cut the medallions from one fillet into roughly 3cm thick pieces. Then take the wild garlic leaves and wrap each one around one of the medallions, followed by a slice of bacon around each piece. To prevent the leaves from falling apart while frying, tie each medallion with kitchen string. Fry the medallions for 3 minutes on each side and then place them in a preheated oven at 100°C for 10 minutes. If you prefer the meat more cooked, leave it in the oven for 5 minutes longer. Before serving, sprinkle a little Parmesan cheese over the meat and top the medallions with a flake of wild garlic butter.