Pork Medallions with Tomato, Oregano & Pine Nuts

AuthorAnnabel
RatingDifficultyBeginner

Loaded with protein and while it looks fancy, this dish is super easy to prepare.

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Yields4 Servings
Prep Time15 minsCook Time36 minsTotal Time51 mins
 60 g semi-dried tomatoespatted dry with paper towel, finely chopped
 ½ tbsp toasted pine nutsfinely chopped
 1 tbsp fresh oreganochopped
 1 lemonrind finely grated
 1 garlic clovecrushed
 salt and pepper
 4 g pork medallion butterfly steaks (about 1.5cm thick)fat removed
 ½ tsp olive oil
 2 tbsp water
Marinade
 2 tbsp fresh lemon juice
 1 tsp extra virgin olive oil
 1 tsp dried oregano leaves
 1 garlic clovecrushed
 salt and pepper
Additional
 unwaxed string
What are we cooking today?
1

Sun-dried tomatoes should be used in cooking more! Combined with pork and pine nuts, this dish is absolutely delicious.

Getting started
2

Combine the tomatoes, pine nuts, oregano, lemon rind and garlic in a medium bowl. Season with salt and pepper, and mix well.

3

Place each pork steak between 2 pieces of plastic wrap and use the flat side of a meat mallet to gently pound until 1cm-thick.

4

Place steaks, seam-side down, on a clean surface. Divide the tomato mixture evenly over one side of each steak.

5

Fold the steaks in half and secure with white unwaxed string as though tying a parcel. Place in a glass or ceramic dish.

6

To make the marinade, combine the lemon juice, oil, oregano, garlic, salt and pepper in a screw-top jar, and shake well to combine.

7

Pour over the pork in the dish, cover and place in the fridge for 30 minutes to marinate.

8

Brush a non-stick frying pan with oil and place over medium heat. Drain pork, reserving marinade.

9

Cook pork for 5-6 minutes each side or until just cooked (it should offer a little resistance if pressed with a pair of tongs and will be slightly pink in centre). Transfer to plate, cover with foil until required.

10

Add marinade and water to pan, and bring to boil, scraping base to dislodge any bits. Cook for 1 minute. Strain through a fine sieve into a jug.

11

Remove string from pork and serve immediately drizzled with the sauce.

Annabelle's tips
12

Best served with a simple green salad or beans as there is so much flavour in the pork.

Ingredients

 60 g semi-dried tomatoespatted dry with paper towel, finely chopped
 ½ tbsp toasted pine nutsfinely chopped
 1 tbsp fresh oreganochopped
 1 lemonrind finely grated
 1 garlic clovecrushed
 salt and pepper
 4 g pork medallion butterfly steaks (about 1.5cm thick)fat removed
 ½ tsp olive oil
 2 tbsp water
Marinade
 2 tbsp fresh lemon juice
 1 tsp extra virgin olive oil
 1 tsp dried oregano leaves
 1 garlic clovecrushed
 salt and pepper
Additional
 unwaxed string

Directions

What are we cooking today?
1

Sun-dried tomatoes should be used in cooking more! Combined with pork and pine nuts, this dish is absolutely delicious.

Getting started
2

Combine the tomatoes, pine nuts, oregano, lemon rind and garlic in a medium bowl. Season with salt and pepper, and mix well.

3

Place each pork steak between 2 pieces of plastic wrap and use the flat side of a meat mallet to gently pound until 1cm-thick.

4

Place steaks, seam-side down, on a clean surface. Divide the tomato mixture evenly over one side of each steak.

5

Fold the steaks in half and secure with white unwaxed string as though tying a parcel. Place in a glass or ceramic dish.

6

To make the marinade, combine the lemon juice, oil, oregano, garlic, salt and pepper in a screw-top jar, and shake well to combine.

7

Pour over the pork in the dish, cover and place in the fridge for 30 minutes to marinate.

8

Brush a non-stick frying pan with oil and place over medium heat. Drain pork, reserving marinade.

9

Cook pork for 5-6 minutes each side or until just cooked (it should offer a little resistance if pressed with a pair of tongs and will be slightly pink in centre). Transfer to plate, cover with foil until required.

10

Add marinade and water to pan, and bring to boil, scraping base to dislodge any bits. Cook for 1 minute. Strain through a fine sieve into a jug.

11

Remove string from pork and serve immediately drizzled with the sauce.

Annabelle's tips
12

Best served with a simple green salad or beans as there is so much flavour in the pork.

Pork Medallions with Tomato, Oregano & Pine Nuts
AuthorAnnabelCategory, , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time15 minsCook Time36 minsTotal Time51 mins

Ingredients

 60 g semi-dried tomatoespatted dry with paper towel, finely chopped
 ½ tbsp toasted pine nutsfinely chopped
 1 tbsp fresh oreganochopped
 1 lemonrind finely grated
 1 garlic clovecrushed
 salt and pepper
 4 g pork medallion butterfly steaks (about 1.5cm thick)fat removed
 ½ tsp olive oil
 2 tbsp water
Marinade
 2 tbsp fresh lemon juice
 1 tsp extra virgin olive oil
 1 tsp dried oregano leaves
 1 garlic clovecrushed
 salt and pepper
Additional
 unwaxed string

Directions

What are we cooking today?
1

Sun-dried tomatoes should be used in cooking more! Combined with pork and pine nuts, this dish is absolutely delicious.

Getting started
2

Combine the tomatoes, pine nuts, oregano, lemon rind and garlic in a medium bowl. Season with salt and pepper, and mix well.

3

Place each pork steak between 2 pieces of plastic wrap and use the flat side of a meat mallet to gently pound until 1cm-thick.

4

Place steaks, seam-side down, on a clean surface. Divide the tomato mixture evenly over one side of each steak.

5

Fold the steaks in half and secure with white unwaxed string as though tying a parcel. Place in a glass or ceramic dish.

6

To make the marinade, combine the lemon juice, oil, oregano, garlic, salt and pepper in a screw-top jar, and shake well to combine.

7

Pour over the pork in the dish, cover and place in the fridge for 30 minutes to marinate.

8

Brush a non-stick frying pan with oil and place over medium heat. Drain pork, reserving marinade.

9

Cook pork for 5-6 minutes each side or until just cooked (it should offer a little resistance if pressed with a pair of tongs and will be slightly pink in centre). Transfer to plate, cover with foil until required.

10

Add marinade and water to pan, and bring to boil, scraping base to dislodge any bits. Cook for 1 minute. Strain through a fine sieve into a jug.

11

Remove string from pork and serve immediately drizzled with the sauce.

Annabelle's tips
12

Best served with a simple green salad or beans as there is so much flavour in the pork.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 208
% Daily Value *
Total Fat 7g11%
Total Carbohydrate 2.5g1%
Dietary Fiber 2g8%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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