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Derek Croteau
Medallions with lemon herb butter
Try these delicious medallions with lemon herb butter too
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Ingredients
Directions
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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.
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Scrape the carrot and zucchini in length with a cheese slicer into thin slices.
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Cut the pork tenderloin into 12 equal pieces. Sprinkle them around with salt and generously with coarsely ground pepper.
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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.
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Cut slices of the butter and cut or cut 8 stars.
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Heat the baking product in a large frying pan and fry all medallions for about 10 minutes at medium height.
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Take them out of the pan and place them on a plate or on plates. Serve with a few stars lemon herb butter.
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Nutrition
455Calories
Sodium0% DV0g
Fat40% DV26g
Protein94% DV47g
Carbs2% DV6g
Fiber0% DV0g
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