Grilled medallions of Pork fillet with Moroccan spices and Danish summer vegetables

Ingredients for Grilled medallions of Pork fillet with Moroccan spices and Danish summer vegetables

Instructions for Grilled medallions of Pork fillet with Moroccan spices and Danish summer vegetables

To prepare the Grilled medallions of Pork fillet with Moroccan spices and Danish summer vegetables recipe, please follow these instructions:

Grate the dry spices in a hot dry pan for a moment. Peel the rind of half a lemon-avoid to get it white with. Blend spices and lemon peel and stir it in yoghurt. Put the meat in the marinade and style it in the refrigerator for at least 2 hours. Take the meat out of the marinade. Season with salt and pepper. Barbecue medaljonerne 4-5 minutes on each side a total of 8-10 minutes or roast them on the forehead by Brown them, 1 minute on each side by good heat. Turn down to medium heat and fry them 2 minutes on each side. They may be pale pink inside when serving. Boil the wheat following the instructions on the packaging. Stir in oil and goat cheese in. Season with salt and pepper. Cut some cuts in the skin of the tomatoes. Got them in boiling water for a moment. Put them in cold water, as soon as the skin loosens up a bit. Gently pull the skin off of. Cut the tomatoes into large cubes, e.g. like this: Share the tomatoes in half. Put them with the cut surface facing down. Share them lengthwise and then three times across. Turn the tomatoes with oil, salt, pepper and Mint fintsnittet. Taste them. Pod peas. Steam them with 1 tablespoon water, butter and salt for a moment. Serve immediately.