Caribbean pork medallions

Name: Caribbean pork medallions
Cook time: 25 min
Yield: 4

with roasted kumara and pineapple salsa

Ready in around 25 mins

RECIPE FACT:

Did you know pork should be cooked the same way red meat is cooked? Overcooking will cause all the juices to cook out and the meat to be tough.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210℃ (fan bake).
1. TO COOK THE ROASTED VEGETABLES:

Line an oven tray with baking paper. Place the steamed kumara and carrot batons on the tray. Spray with oil and season with salt. Bake in the oven for 20-22 mins. Cool for a few mins then add to a salad bowl with the baby spinach and toasted cashews. Season with salt and pepper, drizzle with olive oil and toss to combine.
2. TO MAKE THE PINEAPPLE SALSA:

Finely dice the pineapple and place in a bowl. Remove the mint leaves from their stalks, roughly chop and add to the bowl. Season with salt and pepper, add a drizzle of olive oil and stir to combine.
3. TO SEAR THE CARRIBEAN PORK:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the Caribbean seasoned pork medallions, season with salt and cook for 1-2 mins on each side – a little longer if the medallions are on the thicker side. Remove from the pan and allow to rest for 1-2 mins before slicing against the grain.
TO SERVE:

Spoon roasted vegetables onto plates and top with sliced Caribbean pork. Dollop with roasted red pepper cream and a spoonful of pineapple salsa.