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Pork medallions with a fruity chutney

  • 4servings
  • 20minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D, E, P
MineralsCopper, Natrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 57g apple, diced into cubes

  2. 57g pear, diced into cubes

  3. 57g Jarred green olives, pitted and chopped

  4. 1 red onion, thinkly sliced

  5. 57g tomato, diced

  6. Butter, as needed

  7. 57g spinach, rinsed roughly chopped

  8. 1/2; Savoy cabbage, rinsed and thinly sliced

  9. Pinch of nutmeg

  10. Olive oil

  11. 1 tsp tabasco

  12. 142g pork fillet, trimeed and cut into 8 pieces, lightly pounded

  13. Salt & pepper

Instructions Jump to Ingredients ↑

  1. Pork medallions with a fruity chutney 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 to 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.

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

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