Colorful Salad with Pork Tenderloin, Mushrooms and Walnuts
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 packet lettuce, mixed
- 1 handful purslane
- 80 g pork fillet (s)
- 2 tablespoon soy sauce
- 50 g mushrooms, brown
- 6 walnuts
- 0.5 ½ bell pepper (s), red
- salt and pepper
For the marinade:
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 2 tablespoon chicken broth
- 0.5 teaspoon ½ mustard
- 0.5 clove ½ (s) garlic, pressed
- 1 pinch (s) sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the lettuce and spin dry. From the thin end of the pork fillet, which cannot be used very well for medallions, cut slices about 5 mm thick at an angle and marinate in the soy sauce.
- Cut the mushrooms into slices. Crack walnuts and pull out the contents in as large pieces as possible. Cut the bell pepper into fine strips.
- Fry the pork tenderloin and mushrooms in olive oil over medium heat for about 2 minutes on each side. Season with salt and pepper and slide the pans off the plate.
- Mix the ingredients for the marinade and season to taste.
- Arrange the salad on plates, drizzle with the marinade and add the pork fillets, mushrooms and nuts. Decorate with the pepper strips.
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