Recipe: Lean and Mean
Providing an energy-boosting antidote to the Monday blues and general January glooms are a new cut to introduce into your recipe repertoire, pork medallions.
Tomato and Garlic Pork Medallion Puttancesca with Courgetti
Taking just 5 minutes to prepare and 15 to cook, this is the perfect midweek winner to serve up in just 20 minutes.
• 1 tsp olive oil
• 4 pork loin medallions, cut into thin strips
• 1 small red onion, peeled and finely sliced
• 1 clove garlic, crushed
• 500g small cherry tomatoes
• 2 tsp balsamic vinegar
• 1 tbsp capers, drained and rinsed
• 8 pitted black olives in brine, drained and sliced
• Salt and freshly ground black pepper
• 10 fresh basil leaves, shredded
• 500g courgetti (about 2 large courgettes)
1. Heat the oil in a large non-stick frying pan over a high heat then add the pork medallion strips and cook for 2-3 minutes until lightly browned. Remove from the pan and set aside. Add the onion, garlic and 1 tbsp cold water to the pan and cook over a low heat for 4-5 minutes until the onion has softened.
2. Stir in the cherry tomatoes and balsamic vinegar. Cook for 5-6 minutes, stirring occasionally, until the tomatoes have softened and start to collapse. Gently squash some of them with the back of a spoon.
3. Return the pork strips to the pan and stir in the capers and olives. Simmer for 2-3 minutes to heat through and season to taste. Stir in the basil and courgetti and remove the pan from the heat (or the courgetti will become watery).
4. Divide between 4 warmed bowls and serve straightaway with freshly ground black pepper.
Put Pork on your Fork!
Warming comfort food without the guilt, rich in vitamins B6 and B12, pork medallions can aid in fighting tiredness and fatigue while also actively helping energy production. As well as this, medallions are naturally protein-rich and are also lower in saturated fat than chicken breast, making them a perfect post-workout refuel.
• For more recipe inspiration, visit www.lovepork.co.uk