Medallions with lemon herb butter

Name: medallions with lemon herb butter
Total time: 30 min
Yield: 4
Ingredients: 100 gram salted butter; 1 teaspoon fresh thyme only the leaves; teaspoon dried thyme; 1 clove garlic pressed out; 1 teaspoon lemon zest; 1 great winter carrot; 1 zucchini; 3 pork tenderloin; 12 leaf sage; 1 tablespoon liquid baking product

Try these delicious medallions with lemon herb butter too

Ingredients

Kitchen Stuff

1 refractory bowl

Directions

Allow the butter to reach room temperature and stir in coarsely ground white pepper, thyme, garlic and lemon zest. Pack the butter in a piece of parchment paper and leave to set in the fridge or freezer.
Scrape the carrot and zucchini in length with a cheese slicer into thin slices.
Cut the pork tenderloin into 12 equal pieces. Sprinkle them around with salt and generously with coarsely ground pepper.
Place a slice of carrot on a slice of zucchini and roll in a pork tenderloin. Secure with a piece of kitchen yarn or possibly with a cocktail stick. Push a leaf of sage between the meat and the vegetables.
Cut slices of the butter and cut or cut 8 stars.
Heat the baking product in a large frying pan and fry all medallions for about 10 minutes at medium height.
Take them out of the pan and place them on a plate or on plates. Serve with a few stars lemon herb butter.