Orange-rub pork medallions with winter slaw


1 large orange, zest grated
1 garlic clove
1 tsp fennel seeds
1 tsp Bart crushed sumac
4 Waitrose extra trimmed lean
1 pack of tender pork medallions
1 Olive oil spray

For the winter slaw

1 small celeriac
1 red onion, thinly sliced
1 x ½ small red cabbage, thinly sliced
1 green apple, co red and thinly sliced
1 large orange, juiced
1 handful of mint leaves, shredded


1. Place the orange zest, garlic clove, fennel seeds and sumac in a pestle and mortar and crush together to make a paste. Rub the paste over the pork, cover and set aside at room temperature for 5 minutes.

2. Spritz a non-stick griddle pan with oil and preheat. Add the pork medallions to the hot pan and cook for 3-4 minutes each side until cooked through and nicely browned on both sides.

3. Meanwhile, peel the celeriac and cut into matchsticks a mandolin is best for this. Put in a bowl and toss together with the red onion, cabbage, apple, orange juice and mint.

4. Serve the winter slaw with the pork medallions.

Orange-rub pork medallions with Winter Slaw
  • Preparation time: 10 minutes
  • Cooking time: 3-4 minutes
  • Total time: 13-14 minutes

Makes: 4

Nutritional Info

Typical values per serving:

Energy 878.64kJ
Fat 6g
Saturated Fat 2g
Carbohydrate 12.3g
Sugars 10.8g
Salt 0.4g

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This recipe was first published in Thu Jan 19 14:20:00 GMT 2012.