Pork medallions with seven grains and vegetables
Ramona's Cuisine -
☆☆☆☆☆ 0 votes0
·500 g tenderloin cut into medallions
·320 g mixed grains
·1/3 red cabbage
·1 small leek
·150 g soya beans no shells i used frozen
·1 1/2 red orange and/or yellow pepper
·1/2 tsp salt
·1/4 tsp black pepper freshly ground
·1/4 tsp cayenne pepper optional
·2-3 tbsp sticky balsamic vinegar to drizzle optional
·1 tbsp butter or coconut oil
How to Make Pork medallions with seven grains and vegetables
- Cook the grains (preferably steamed) or as per pack instructions. Also see recipe notes for some tips on how to cook these.
- Cut the pork fillet into 1cm thick medallions. Season with salt, pepper and set aside.
- Wash and shred the veggies.
- In a deeper frying pan add a tiny knob of butter or 1 tsp coconut oil. Add the chunkly cut peppers and the shredded red cabbage. Cook for 4 min tossing occasionally. Add the leek and cook for 2 min. Keep tossing like a real pro.
- Add the frozen soya beans, season well with salt and pepper, add the Cayenne pepper (if using), toss more and cook for a further 3 min.
- Mix the grains in and stir.
- Cook the medallions by adding some butter and oil to a frying pan or skillet over high heat. Cook each medallion for 4 minutes on each side.
- Depending on the size of your frying pan or skillet and the number of medallions you wish to cook, you may need to do this in batches to avoid overcrowding the pan. I only cook 4 medallions at once. You will need to transfer them to a warm plate if making more.
- Assemble the dish by transferring the grains and the veggies to a plate and adding the pork medallions over.
- Drizzle some sticky balsamic vinegar over and serve. Enjoy it. It's magnificent to say the least.