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Sage crumbed pork medallions

Name: Sage crumbed pork medallions
Cook time: 20 min
Yield: 4
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:

Energy: 1859kj (444Kcal)
Protein: 37g
Carbohydrate: 45g
Fat: 12g
Contains: Gluten, Milk, Tree Nuts, Egg

Serving Amount:

Serves 4 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 with a drizzle of olive oil and season with salt and pepper. Spread out on an oven tray lined with baking paper. Cook in the pre-heated oven for 20 mins. Meanwhile finely chop the kale discarding any coarse stalks.
2. TO COOK THE PORK:

Whisk an egg in a shallow bowl with a fork. Spread the sage crumb out on a plate. Remove the pork medallions from their packaging and pat dry with a paper towel. Dip each medallion into the egg and turn to coat well. Allow excess to drip off and then coat each medallion in the crumb mixture. Heat 1-2 tbsps of olive oil in a non-stick frying pan over a medium-high heat and once hot add the medallions to the pan. Brown on each side for 3-4 min. Remove from the pan and cut each piece in half before serving.
3. TO COOK THE KALE:

Heat 1 tbsp of butter with a drizzle of olive oil in a non-stick frying pan over a medium heat. Once the butter has melted add the kale and cook for 2-4 mins then remove from the heat and season with salt and pepper.
4. TO WARM THE CARAMELISED PEAR PUREE:

Microwave option (preferred): Remove the lid from the caramelised pear purée pot and microwave in pot for 30-40 secs on high (750w). Stir before serving.
TO SERVE:

Using a spoon, dollop some caramelised pear purée at the top of the plates and then drag it down to the middle of the plate. Arrange the roasted vegetables and kale on top, then top with the crumbed pork pieces and sprinkle over the cranberries and toasted walnuts.