Medallions with lemon herb butter

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.