Spiced pork medallions

Name: Spiced pork medallions
Cook time: 20 min
Yield: 2
Cuisine: Cadiz, Spain

with pistachio freekeh and harissa yoghurt

Ready in around 20 mins

RECIPE FACT:

The Moors, introduced many spices, nuts, fruit and grains into Andalusian cuisine in the 8th Century.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Peel the carrot and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Place in a salad bowl. Dice the tomato into 1 cm cubes and place in the salad bowl. Remove the mint leaves from their stalks and roughly chop and set aside.
2. TO COOK THE FREEKEH:

Open the bag of steamed freekeh, squeezing gently on the bag to break up any large clumps. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the freekeh and cook for 1-2 mins stirring occasionally. Remove from the pan and add to the salad bowl. Just before serving add the rocket and pistachios and cranberries. Season with salt and pepper, pour in the pomegranate dressing and toss to combine.
3. TO SEAR THE SPICED PORK MEDALLIONS:

Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the spiced seasoned pork medallions to the pan and cook for 1-2 mins each side – a little longer if your medallions are on the thicker side. Allow to rest for a few minutes before slicing against the grain.
TO SERVE:

Spoon pistachio freekeh onto plates. Top with sliced spiced pork and dollop with harissa yoghurt. Sprinkle over the mint.