zoom Orange-rub pork medallions with Winter Slaw
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    Orange-rub pork medallions with winter slaw

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    Orange-rub pork medallions with winter slaw

    • Preparation time: 10 minutes
    • Cooking time: 3-4 minutes
    • Total time: 13-14 minutes

    Makes: 4


    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.

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