Cranberry, walnut and sage crumbed pork medallions

Name: Cranberry, walnut and sage crumbed pork medallions
Cook time: 20 min
Yield: 2
Cuisine: Chiswick,England

with caramelised pear, pumpkin and parsnip and wilted baby kale

Ready in around 20 mins

RECIPE FACT:

There are over 3000 varieties of pears grown around the world.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

Preheat the oven to 200°C (fan bake).
1. TO ROAST THE VEGETABLES:

Peel and thinly slice the shallot. Toss the shallot and steamed pumpkin and parsnip in 2 tbsp of olive oil and season with salt. Spread out on an oven tray lined with baking paper. Cook in the pre-heated oven for 20 mins.
2. TO COOK THE PORK:

Remove the pork medallions from their packaging and pat dry with a paper towel. Place the pork medallions on an oven tray lined with baking paper. Spread the cranberry, walnut and sage crumb over the pork pieces. Drizzle with a little olive oil. Place in the preheated oven and cook for 12-15 mins. Allow pork to rest for 2-3 mins before serving.
3. TO PREPARE THE KALE:

Heat 1 tbsp of butter in a non-stick frying pan over a medium heat. Once the butter has melted add the baby kale and cook for 1 min. Remove from the heat and season with salt to taste.
4. TO WARM THE CARAMELISED PEAR PUREE:

Microwave option (preferred): Remove seal from caramelised pear puree pot and microwave in pot for 30-40 secs on high (750w). Stir before serving. Oven option: Place pear in a small oven proof dish and stir in 1-2 tbsp of water. Place in oven for 5 mins to warm.
TO SERVE:

Using a spoon, dollop some caramelised pear puree at the top of the plate and then drag it down to the middle of the plate. Arrange the roasted vegetables and kale on top, then top with the pork pieces crumbed side up. Serve the extra caramelised pear puree on the side.