Pork Fillet with Salad

Ingredients

• 250 g arugula
• 6 figs
• 8 pork fillet medallions (about 80 g each)
• Salt
• Pepper (freshly ground)
• Sweet Paprika Powder
• 2 tbsp Rapeseed oil
• 1 Garlic clove
• 4 tbsp dark balsamic vinegar
• 2 tbsp olive oil
• 1 tsp Honey
• Salt
• Pepper (freshly ground)
• 80 g Parmesan

Instructions

1. 1.

   Wash and dry the arugula, remove tough stems, and spin dry. Halve the figs. Arrange both in four salad bowls.

2. 2.

   Pat the medallions dry and season with salt, pepper, and paprika. Sear in hot oil in a pan for 2-3 minutes on each side until golden brown. Reduce heat to low, cover, and cook for another 2-3 minutes until done.

3. 3.

   While the pork cooks, peel the garlic and squeeze into the balsamic vinegar. Add olive oil, honey, salt, and pepper; whisk together.

4. 4.

   Place the finished pork medallions atop the salad and drizzle with dressing. Grate parmesan over the dish using a cheese grater and serve immediately.