recipes
Pan fried pork medallions with strawberry balsamic vinaigrette
2012-05-08
Ingredients
For the marinade
- 1 spring onion, sliced
- 1 tbsp brown sugar
- Pinch of paprika
- 1 tbsp chopped rosemary
- Zest and juice of an orange
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil (PREGO)
- Crushed pepper corns
- Salt
You will also need
- 1 pork fillet, cut into medallions
- 200g fresh strawberries, chopped
- Mixed salad leaves
- 100g chevrette cheese, crumbled
- Roasted almonds
Method
Start this recipe my making the pork marinade. Combine all the marinade ingredients in a large bowl and add in the pork medallions. Mix well to coat the pork pieces with the juices in the bowl, then cover and allow to marinate in a refrigerator for at least 2 hours. When ready, remove the pork medallions from the juices and shallow fry in a hot pan with a drizzle of olive oil, until the medallions are cooked through. Remove the cooked pork from the pan and add in the strawberries and the marinating liquid. Allow to bubble to reduce slightly before returning the pork back to the pan. Coat the pork pieces in the strawberry sauce and serve accompanied with a side salad. Garnish with strawberry wedges, the crumbled chevrette cheese and some roasted almonds.
Suggested accompanying wine: DELICATA Medina Sangiovese I.G.T. Maltese Islands
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.