Pork medallions with a fruity chutney

Pork medallions with a fruity chutney

  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
60g apple, diced into cubes
60g pear, diced into cubes
60g jarred green olives, pitted, chopped
1 red onion, thinkly sliced
60g tomato, diced
Butter, as needed
60g spinach, rinsed, roughly chopped
1/2 Savoy cabbage, rinsed, thinly sliced
Pinch of nutmeg
Olive oil
1 tsp tabasco
140g pork fillet, trimmed, cut into 8 pieces, lightly pounded
Salt and pepper
1) Heat a pan over medium heat, add butter, add red onion and sweat until soften, about 5 minutes. Add apple and pear and cook with the onions until softened, about 5 minutes. Add diced tomatoes and chopped green olives. Add tabasco and season with salt and pepper. Continue to cook until everything is softened, about 10 minutes. Set aside.

2) Meanwhile, heat a pan with oil over medium heat. Season the pork with salt and pepper and cook, turning once, until golden brown and cooked through, about 2-3 minutes per side. Cook pork medallions in oil and butter. Set the pork aside and keep warm.

3) Blanch the cabbage in a pot of salted boiling water and then stew in butter with garlic. Add spinach and allow the spinach to wilt. Put spinach and cabbage in centre of plate. Season with Nutmeg.

To serve, place the pork medallions on top of the vegetables. Dot the chutney around the meat.

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