Herby crumbed pork

Name: Herby crumbed pork
Cook time: 25 min
Yield: 1

with warm mushroom quinoa and salsa verde

Ready in around 25 mins

RECIPE FACT:

We use the term “salsa verde” to refer to a whole category of green sauces that are usually raw and cold (or room temperature).

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1.TO PREPARE THE MUSHROOMS AND THE PORK:

Finely slice the mushrooms. Remove the pork medallion from its packaging and pat dry with a paper towel. Spread herb crumb onto a plate and place the pork medallion in the crispy herb crumb and coat well.
2. TO COOK THE WARM MUSHROOM QUINOA:

Spray a non-stick frying pan with oil and place over a medium-high heat. Add the mushrooms, season with salt and cook for 2-3 mins. Open the bag of steamed quinoa, squeezing gently on the bag to break up any large clumps. Add the quinoa, peas and the oregano sauce to the pan, season with salt and pepper and cook for 1-2 mins stirring regularly. Remove from the pan, cover and keep warm.
3. TO COOK THE CRUMBED HERB PORK:

Wipe out the pan, respray with oil and place over a medium-high heat. Once hot add the crumbed herb pork and cook for 1-2 mins on each side - reducing the heat if necessary. Slice finely before serving.
TO SERVE:

Spoon the warm mushroom quinoa into a bowl. Top the herby crumbed pork and a sprinkle of rocket. Dollop with salsa verde and sprinkle with toasted almonds. Serve any remaining rocket on the side, drizzled with olive oil.