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Orange-rub pork medallions with winter slaw
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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
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.
Typical values per serving:
This recipe was first published in January 2012.