Pork Medallions with Mediterranean relish

  • 220g pork tenderloin cut into 1 inch medallions
  • 1 aubergine cut into 2cm dice
  • 1 red pepper cut into 2 cm dice
  • 1/2 red onion cut into 2cm chunks
  • 2 tomatoes, finely chopped
  • 1 clove garlic
  • small bunch oregano
  • 1 tbsp red wine vinegar
  • 250g new potatoes
  1. Fry onion until soft and add garlic, aubergines and peppers.
  2. Continue to cook until aubergine has started to soften (around 8 minutes) and add tomato and vinegar, bring to the boil, cover and simmer for around 15 minutes until the aubergine and peppers are soft and sauce reduced.
  3. Scrub potatoes and halve / quarter larger potatoes. Boil in salted water for 10-15 minutes until soft throughout.
  4. Add a tsp of sugar and oregano to relish and season. Allow to cool slightly.
  5. Meanwhile, season pork medallions and fry in a hot pan for 3 minutes each side (until cooked through). Allow to rest for a few minutes before serving with the potatoes and relish

 

 

 

 

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