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Pork medallions with griddled pineapple & quinoa salad
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2 x 240g packs No.1 Free Range Pork Medallions
1½ tbsp Cooks’ Ingredients Smokey Steak Rub or Barbacoa Seasoning
2 x corn on the cobs
1/2 medium pineapple, skin removed, cut into 4 rings
1 lime, cut into wedges
1 tbsp olive oil
½ large cucumber, halved, deseeded and thinly sliced
10g mint, leaves only, roughly chopped
1. Cook the quinoa according to pack instructions.
2. Meanwhile, rub the pork with the steak rub and set aside. Place a griddle pan over a high heat. Add the corn and cook for 10 minutes, turning, until lightly charred all over. Remove to a chopping board. Griddle the pineapple rings and lime for 2-21/2 minutes. Turn over the pineapple and cook for another 2 minutes. Remove to a plate then add the pork medallions. Cook for 21/2 minutes on each side until there is no pink meat.
3. Put the quinoa in a large bowl with the olive oil, cucumber and mint. Slice the corn from the cobs and add to the bowl. Season and toss to combine. Quarter the pineapple and slice the pork, then arrange both on top of the salad. Cut the charred lime halves into wedges and squeeze over everything before serving.
Quinoa is a great gluten free alternative to couscous and is higher in protein than rice and bulgar wheat. The pseudo-grain also provides a source of fibre and is rich in a variety of micronutrients that include niacin, magnesium and iron, which all help to reduce tiredness and fatigue, as well as zinc which has a role in healthy hair, skin and nails.
Typical values per serving:
gluten free/2 of your 5 a day
This recipe was first published in October 2020.