Fillet of pork medallions with walnut crust

1. Remove the pork medallions from the refrigerator about 30 minutes before you intend to prepare them.

2. Finely chop the walnuts, rosemary, and thyme. Mix with Parmesan, mustard, and oil; season to taste with salt and pepper.

3. Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2, dap the medallions dry, put in the pot, and roast until the turning point is reached.

4. Turn over the meat and roast again until the turning point is reached.

5. Put the pot in the inverted lid, evenly spread the walnut mixture around on the medallions. Place the Navigenio overhead and switch to the low level, gratinate for approx. 12 minutes until the crust is golden brown.