Pork Loin Medallions with Watercress and Lettuce Salad

For the lettuce salad, rinse the lettuce leaves, trim and blanch in salted water. Add the blanched lettuce to an ovenproof dish and season with salt and pepper. Grind the rustic roll in a blender coarsely and sprinkle along with the cheese over the lettuce.

Rinse the pork loin medallions, pat dry, season with salt and pepper, and fry in hot oil until brown on each side. Bake in a preheated oven (on the grid with drip pan) at 100°C (fan: 80°C, gas mark 1) (approximately 210°F) for about 10 minutes. Leave until done.

Meanwhile, beat the egg yolks and wine until frothy in a bowl over hot water bath. Remove the bowl from heat, stir in the cold butter gradually. Add the chopped watercress and breadcrumbs, and season with salt. Spread the mixture over the baked pork loin medallions and broil in a preheated broiler for about 3-4 minutes until golden brown or au gratin, watching carefully.

Place the lettuce salad in the preheated oven and bake until golden brown.