• Balsamic Glazed Pork With Potatoes And Garden Salad
1 1

Balsamic Glazed Pork With Potatoes And Garden Salad

Balsamic Glazed Pork With Potatoes And Garden Salad

  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 30 Each Mixed Salad Leaves
  3. 0 Each Lemon
  4. 1 Each Lebanese Cucumber
  5. 150 g Free Range Pork Medallions
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 1 tbsp Dijon Mustard
  8. 180 g Chat Potatoes
  9. 0 tsp Balsamic Vinegar - PANTRY ITEM
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 60 Each Mixed Salad Leaves
  3. 1 Each Lemon
  4. 1 Each Lebanese Cucumber
  5. 300 g Free Range Pork Medallions
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 2 tbsp Dijon Mustard
  8. 360 g Chat Potatoes
  9. 0 tsp Balsamic Vinegar - PANTRY ITEM
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 90 Each Mixed Salad Leaves
  3. 1 Each Lemon
  4. 2 Each Lebanese Cucumber
  5. 450 g Free Range Pork Medallions
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 3 tbsp Dijon Mustard
  8. 540 g Chat Potatoes
  9. 0 tsp Balsamic Vinegar - PANTRY ITEM
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 120 Each Mixed Salad Leaves
  3. 1 Each Lemon
  4. 2 Each Lebanese Cucumber
  5. 600 g Free Range Pork Medallions
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 4 tbsp Dijon Mustard
  8. 720 g Chat Potatoes
  9. 0 tsp Balsamic Vinegar - PANTRY ITEM
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 180 Each Mixed Salad Leaves
  3. 2 Each Lemon
  4. 3 Each Lebanese Cucumber
  5. 900 g Free Range Pork Medallions
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 6 tbsp Dijon Mustard
  8. 1080 g Chat Potatoes
  9. 0 tsp Balsamic Vinegar - PANTRY ITEM

Prep:

  1. Wash salad leaves.
  2. Wash and chop cucumber.
  3. Quarter potatoes.

Method:

  1. Serve fish with rice, broccoli, and lemon wedges.
  2. Heat a large, non-stick frying pan over a medium to high heat until hot. Add pork and cook for 2 to 3 minutes on each side, or until cooked to your liking. Remove. Cover loosely with foil. Rest for 3 to 4 minutes.
  3. Half cover the potatoes in salted water and bring to a boil. Cook for about 8 minutes until tender. Drain.
  4. Brush pork on both sides with combined oil and vinegar. Season with salt and pepper.
  5. Squeeze lemon juice, combine with mustard and oil. Dress the salad leaves and cucumber, then and season with salt and pepper. Toss gently to coat.
View full details