Pork medallions wrapped in ham with sweet carrots and lukewarm bean and tomato salad

Ingredients for 2 servings:

• 500 g pork fillet(s)
• 8 slices of smoked ham, e.g. Black Forest ham
• 2 tbsp oil for frying
• 3 Roma tomatoes
• 150 g green beans
• 15 ml honey
• 5 carrots
• 40 ml maple syrup
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 pinch(s) of salt and pepper
• 10 g chives, for garnishing

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Pat the pork fillet dry, cut into approximately 6-8 equal-sized medallions (approx. 3 cm thick), tightly wrap a slice of ham folded lengthwise around them, and season with salt and pepper on both sides. Peel the carrots and quarter them lengthwise. If they are too long, halve them again. Trim both ends of the beans and halve or third the pods, depending on the length of the beans. Wash the tomatoes and cut them into bite-sized pieces. Wash the chives and finely slice them. Put a small and a large pot of water on the boil. Once the water is boiling, add the carrots to the small pot and simmer for 15 minutes until soft. Add the beans to the large pot and simmer for another 15 minutes. At the same time, fry the medallions in a pan with 2 tablespoons of oil. First, fry them on the side with the ham closed, so that it no longer falls apart. Then turn the medallions and continue frying the ham side. Then sear the top and bottom of the medallions for a good 5 minutes each. While the vegetables are cooking and the medallions are in the pan, mix a dressing of oil and vinegar in a small bowl and season with salt and pepper. Drain the water from both pots and return the vegetables to the stove. Now, on the lowest heat, toss the carrots with maple syrup several times in the pot and let it steep. In the other pot, push the beans to the left side of the pot and gently heat the tomatoes with the honey on the right side, mixing them together a little and glazing them. Then turn off the heat and toss the beans and tomato vegetables with the dressing in the pot. Arrange everything on a plate and garnish with chives.