Tomato and orange salad with rosemary medallions

Ingredients for 3 servings:

• 500 g tomatoes, large
• 3 oranges
• 500 g pork fillet(s)
• 3 tbsp balsamic vinegar, light
• 5 tbsp olive oil
• 1 tbsp maple syrup
• 3 sprigs of thyme
• 3 stalks of parsley
• 2 sprigs rosemary
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the tomatoes, remove the stems, and slice them. Peel and fillet the oranges. Collect the juice in a bowl. Wash the thyme, spin it dry, pick off the leaves, and roughly chop. Wash the parsley, spin it dry, pick off the leaves, and finely chop. Wash the rosemary, spin it dry, strip off the needles, and then finely chop. Rinse the pork fillet, pat it dry, and cut into medallions. Mix together a dressing of maple syrup, balsamic vinegar, 3 tablespoons olive oil, orange juice, thyme, parsley, pepper, and salt. Reserve a few herbs for garnish. Alternate the tomatoes and orange segments on plates and drizzle evenly with the dressing. Heat 2 tablespoons of olive oil in a pan and sear the pork medallions on both sides. Then add the rosemary, reduce the heat, and cook the meat slowly over medium heat until cooked through. Then season with salt and pepper. Arrange the medallions on plates with the tomato and orange salad. Garnish with a few herbs and serve immediately.