For the pork medallions with Jerusalem artichoke tomato vegetables, brown the pork medallions with salt and pepper oil.
Season the cherry tomatoes and the tourned Jerusalem artichokes and sauté in butter. Blanch the cauliflower florets in salted water, strain, season with nutmeg and place on top of the fried medallions. Top with hollandaise sauce and sprinkle with grated Parmesan.
Grill the surface with a Bunsen burner and serve the gratinated pork medallions with Jerusalem artichoke and tomato vegetables.