Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Mix the ingredients for the marinade and season to taste.
5. Arrange the salad on plates, drizzle with the marinade and add the pork fillets, mushrooms and nuts. Decorate with the pepper strips.