Medallions of Pork Tenderloin with Pine Nut Crust on Vegetables

For the pork tenderloin medallions with pine nut crust on vegetables, first preheat the steamer or combi steamer to 100 °C.

Peel the carrots, yellow beets and celery and, together with the zucchini, slice into strips on a julienne slicer. Cut off the green and the beard from the young onions. Cut the onions into quarters.

Mix the vegetables and season with garlic, salt and sabay clover, then place on a perforated cooking tray.

Cut the pork tenderloin into 12 even medallions, flatten slightly with your hand. Brush the medallions on one side first with the mustard, then press into the finely chopped pine nuts.

Brush an unperforated cooking tray with the oil and place the medallions on it with the “breaded” side up.

DG: Steam the meat at the same time as the vegetables at 100 °C for 8 minutes. Place the vegetables in the middle rack and the meat in the bottom rack.

Combi DG: Steam the vegetables at 100 °C for 8 minutes and add the medallions to the vegetables during the last 2 minutes. Remove the vegetables, set the oven to 180 °C dry heat and finish cooking the medallions using the built-in core temperature probe (64 °C core temperature).

Low-temperature cooking: Steam the vegetables at 100 °C for 8 minutes and add the medallions to the vegetables during the last 2 minutes. Remove the vegetables, switch the appliance to 80 °C dry heat and finish cooking the medallions in 20 minutes (64 °C core temperature).

Remove the

Preparation Tip:

For the medallions of pork tenderloin with pine nut crust on vegetables, other nuts or seeds can also be used.

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