1 1

Pork Medallions With Apple Chutney Sauce

Pork Medallions With Apple Chutney Sauce

Ingredients for One

  1. 150 grams free range pork medallions
  2. 150 grams sweet potato
  3. 50 grams green beans
  4. 20 grams baby spinach
  5. 2.5 grams rosemary
  6. 1 tomatoes
  7. 1 red onion
  8. 0.5 tbsp currants
  9. 0.5 Granny Smith apples
  10. 0.5 tbsp red wine (or other) vinegar - PANTRY ITEM
  11. 0.5 tsp brown sugar - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams free range pork medallions
  2. 300 grams sweet potato
  3. 100 grams green beans
  4. 40 grams baby spinach
  5. 5 grams rosemary
  6. 1 tomatoes
  7. 1 red onion
  8. 1 tbsp currants
  9. 1 Granny Smith apples
  10. 1 tbsp red wine (or other) vinegar - PANTRY ITEM
  11. 1 tsp brown sugar - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams free range pork medallions
  2. 600 grams sweet potato
  3. 200 grams green beans
  4. 80 grams baby spinach
  5. 10 grams rosemary
  6. 2 tomatoes
  7. 1 red onion
  8. 2 tbsp currants
  9. 2 Granny Smith apples
  10. 2 tbsp red wine (or other) vinegar - PANTRY ITEM
  11. 2 tsp brown sugar - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams free range pork medallions
  2. 900 grams sweet potato
  3. 300 grams green beans
  4. 120 grams baby spinach
  5. 15 grams rosemary
  6. 3 tomatoes
  7. 2 red onion
  8. 3 tbsp currants
  9. 3 Granny Smith apples
  10. 3 tbsp red wine (or other) vinegar - PANTRY ITEM
  11. 3 tsp brown sugar - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Prep:

  1. pre-heat oven to 200C
  2. peel and cut sweet potato into 2cm pieces
  3. peel and slice red onions
  4. peel, core and roughly chop apple
  5. wash and dice tomatoes
  6. rinse, trim and cut green beans into 5cm lengths
  7. strip leaves from rosemary and finely chop
  8. rinse spinach

Method:

  1. Toss potato and half the onion in olive oil and season with salt and pepper. Place on an oven tray lined with baking paper. Cook in the oven for about 20 minutes, or until tender.
  2. Rub pork with olive oil and rosemary and season with salt & pepper. Heat a large, non-stick frying pan over a medium heat. Add pork. Cook, loosely covered with foil, for about 3-4 minutes on each side, or cooked to your liking. Remove from pan. Rest, loosely covered with foil.
  3. Boil green beans in a little salted water for 3-4 minutes. Drain.
  4. To make apple chutney, turn heat up to high and add onions to the same pan. Fry until softened and beginning to colour. Add tomato and apple and cook for a further minute or two. Add currants, sugar, vinegar and any resting juices from the pork. Simmer, stirring, for about 1 to 2 minutes, or until apple is tender.
  5. Combine potato and onion with beans and spinach. Top with pork and apple chutney.
View full details