Porchetta
Prep time: 15 mins
Cooking time: 1 hrs and 30 mins
Worth the effort
Serves:
6
Energy
1306kj
309kcal
Pomegranate Pork Medallions with Quinoa
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A hearty salad bursting with flavour and colour.
This dish is high in protein, low in fat and super delicious. See our Did you know? page for more healthy eating facts about pork.
Prep time: 10 mins
Cook time: 25 mins
Serves: 4
Cooking Skill: Easy
Ingredients
4 pork loin medallions
2 teaspoons
olive oil
1 tablespoon pomegranate molasses or honey
Zest and juice of 1 large unwaxed lemon
2 teaspoon Moroccan spice mix e.g. Ras-el Hanout
200g quinoa, rinsed
100g baby kale or spinach
150g pomegranate seeds
50g pistachios, roughly chopped, to serve
Few mint leaves, to serve, optional
Method
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Step 2
Place the oil, 1 teaspoon of the pomegranate molasses or honey, 1 tablespoon of the lemon zest and juice and the spice mix in shallow dish, season, add the pork and coat on both sides.
Step 3
Meanwhile, place the quinoa in a pan with 600ml cold water. Bring to the boil, then simmer, over a low heat, for about 12-15 minutes or until the quinoa is tender and has absorbed most of the water. Cover with a lid and leave whilst you prepare the rest of the salad.
Step 4
Heat a non-stick ovenproof griddle or frying pan for a couple of minutes until hot. Add the pork and cook for 10 minutes turning once, brushing with any remaining marinade on both sides. Cook until the juices run clear.
Step 5
Place the quinoa in a bowl, add the remaining lemon zest and juice, and remaining pomegranate molasses or honey and mix well. Season to taste. Gently stir in kale or spinach and pomegranate seeds.
Step 6
Divide the quinoa between 4 plates. Thinly slice the pork and serve on top of the quinoa. Serve immediately with a scattering of mint leaves and pistachios.
Tips and Serving Suggestions
To save time buy pre-cooked quinoa
Each serving provides
Based on medallions
16%
Fat
7.3g
10%
Saturates
1.3g
6%
Sugars
11.6g
12%
Salt
0.69g
11%
% of an adult's Reference intake
Typical energy values per 100g:
370kJ,
87kcal,
2.1g fat,
0.4g saturates
Each serving provides:
25.2g Protein,
36.9g Carbohydrate,
1.6g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Step 2
Place the oil, 1 teaspoon of the pomegranate molasses or honey, 1 tablespoon of the lemon zest and juice and the spice mix in shallow dish, season, add the pork and coat on both sides.
Step 3
Meanwhile, place the quinoa in a pan with 600ml cold water. Bring to the boil, then simmer, over a low heat, for about 12-15 minutes or until the quinoa is tender and has absorbed most of the water. Cover with a lid and leave whilst you prepare the rest of the salad.
Step 4
Heat a non-stick ovenproof griddle or frying pan for a couple of minutes until hot. Add the pork and cook for 10 minutes turning once, brushing with any remaining marinade on both sides. Cook until the juices run clear.
Step 5
Place the quinoa in a bowl, add the remaining lemon zest and juice, and remaining pomegranate molasses or honey and mix well. Season to taste. Gently stir in kale or spinach and pomegranate seeds.
Step 6
Divide the quinoa between 4 plates. Thinly slice the pork and serve on top of the quinoa. Serve immediately with a scattering of mint leaves and pistachios.
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