Pork Tenderloin Medallions with Elderberry Syrup and Dry-Cured Ham

• 100 grams pork tenderloin
• 1 slice cured ham more if you like
• 1 teaspoon syrup elderberry syrup, more if needed
• 1 teaspoon mixed peppercorns freshly crushed
• 2 teaspoons sunflower oil
• 1 x salt and black pepper ground

1. 1 - Cut tenderloin into 2 cm (ca.
2. 1 inch) slices, cut every slice in half but not to the end.
3. 2 - Open each medallion and sprinkle some salt and ground pepper.
4. Cover both internal sides with small amount of syrup, insert a portion of the ham.
5. 3 - Close each medallion, sprinkle some salt and freshly ground colored pepper on both external sides.
6. Set aside for 10 minutes and prepare a salad in the meantime.
7. 4 - Saute medallions for 5 to 8 minutes turning every 20 to 30 seconds.
8. You may turn only once in the middle of frying.
9. It depends on what kind of doneness you like.
10. 5 - I prepared a simple salad: cocktail tomatoes, scallion, greek yoghurt, salt, pepper.
11. It fits well in my opinion.

pork tenderloin, like, syrup, sunflower oil, salt

Taken from recipeland.com/recipe/v/pork-tenderloin-medallions-elde-53365 (may not work)