Take the pork tenderloin under the tap, wash and dab with a paper towel. Then cut into pieces. Peel the garlic clove and the onion and put them in the blitz, chop them up. Peel the carrots and cut into slices.
Wash the sausage and cut into strips. Preheat the oven to 100 degrees to warm up. Take a large pan and heat the sunflower oil in it. Add the chopped garlic / onion mixture to the pan and fry in it. Add pork medallions, seasoned thyme and fry for about 3 to 4 minutes on each side.
Then take it out, wrap it in aluminum foil and keep it warm in the preheated oven. Put the sunflower oil into the pan again, heat it and steam the carrot slices in it. Add the savoy cabbage strips and steam them too. Then deglaze with water.
Stir in vegetable salt from leftovers, soy cream and season with salt and gourmet pepper. Bring to the boil, close with a lid and simmer for another 5 to 8 minutes. Then take three flat plates and place the vegetables in the middle.
Take the pork medallions out of the oven, then take them out of the aluminum foil and place on top. Spread the leaked meat juice over the top and serve immediately. * Link: vegetable salt made from leftovers