Medallions of pork with preserved lemon and new potatoes
This
simple, tasty, Moorish inspired pork dish has that early autumnal feel
about it. It is packed with umami and and is easy peasy to make,prep to
table in just 30 minutes.A perfect midweek supper or something to have
cooking while you catch up on the latest instalment of your favourite
soap opera.So just pop it in Pete, and dinner´s ready in just a jiffy.I just love an all in one dish.
Medallions of pork with preserved lemons and potatoes
Serves 4
1 pork fillet,about 500g cut into medallions
1 preserved lemon
1 garlic clove
1/2 tsp chilli flakes
1tsp smoked paprika
16 largish new potatoes
1 tablespoon runny honey
2 tbsp chopped fresh coriander
2 red onions cut into wedges
Extra virgin olive oil
Heat the oven to 200C/fan 180C/gas 6. Rinse the lemon under running water, discard the flesh and save the rind. Put the lemon, garlic, red chilli, paprika, honey and coriander in a food processor. Purée until fine.Cut the potatoes into three and par boil them in salted water for ten minutes or until they take the tip of a sharp pointed kitchen knife. Put the vegetables on a large baking tray, toss with a tsp oil and season.
Serves 4
1 pork fillet,about 500g cut into medallions
1 preserved lemon
1 garlic clove
1/2 tsp chilli flakes
1tsp smoked paprika
16 largish new potatoes
1 tablespoon runny honey
2 tbsp chopped fresh coriander
2 red onions cut into wedges
Extra virgin olive oil
Heat the oven to 200C/fan 180C/gas 6. Rinse the lemon under running water, discard the flesh and save the rind. Put the lemon, garlic, red chilli, paprika, honey and coriander in a food processor. Purée until fine.Cut the potatoes into three and par boil them in salted water for ten minutes or until they take the tip of a sharp pointed kitchen knife. Put the vegetables on a large baking tray, toss with a tsp oil and season.
Rub the purée over the
meat and sit on the tray with the veg. Bake for
25 minutes until the meat is cooked through.
Comments
Post a Comment