Carribean pork medallions

Name: Carribean pork medallions
Cook time: 25 min
Yield: 2

with roasted kumara and pineapple salsa

Ready in around 25 mins

RECIPE FACT:

Pineapples are rich in bromelain, an enzyme that helps the body digest protein, as well as being a great source of vitamin C.

Nutritional Info:

Serving Amount:

Serves 2 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.
TO SERVE:

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