Pork Medallions
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- For Pork and Rub
- 2 tsps Garlic salt
- 1 Tbsp dried Basil
- 1 Tbsp dried thyme
- 1 ½ tsps Dried rosemary
- 1 tsp sweet paprika
- 1 ½ tsps cracked Black pepper
- 12 Pork medallions (about 600 g | 1.333 pounds)
- 1 Tbsp olive oil
- For Vegetables and Fruit
- 3 cups cherry Tomatoes
- 2 Bell pepper
- 1 bunch young carrots
- fresh parsley (chopped plus extra for garnish)
- 2 small, red chili peppers
- 3 Red onions (peeled and cut into thick wedges)
- 2 Oranges (washed and cut into wedges)
- 2 lemons (washed and cut int wedges)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 3 Tbsps good quality olive oil (divided)
- 2 Tbsps balsamic vinegar (or cream)
Preparation steps
1.
For Pork and Rub:
2.
Combine spices. Sprinkle rub over both sides of the pork, pressing lightly. Brush pork lightly with olive oil.
3.
Brush cold grill grid with olive oil or spray with cooking spray. Preheat grill for direct grilling. Place pork on prepared grid over medium-hot coals. Grill, uncovered for 4 to 5 minutes per side or until the pork is just barely pink in the center.
4.
For Vegetables and Fruit:
5.
Rinse the tomatoes. yellow peppers, carrots and chili peppers. Cut the yellow peppers in half, remove the seeds and cut into thick strips. Cut the tops from the carrots, leaving the green stems and peel the carrots if necessary. Chop most of the parsley, leaving a few sprigs for garnish. Trim the chili peppers, cut in half lengthwise, remove the seeds and roughly chop.
6.
Place vegetables and fruit in a large bowl; season with salt and pepper; drizzle with olive oil and toss to thoroughly coat.
7.
Transfer vegetables and fruit to a vegetable grate or grill basket. Place on prepared grill and cook, turning occasionally until tender crisp.
8.
To Serve:
9.
Place grilled pork medallions, vegetables and fruit on serving platter, garnish with fresh parsley sprigs. Drizzle with olive oil and balsamic cream, if desired. Serve from platter, divide among plates.
