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Pork Medallions with Steamed Seven Grains and Seasonal Vegetables

By: Ramona Cuisine from ramonascuisine.com
Pork Medallions with Steamed Seven Grains and Seasonal Vegetables
Pork Medallions with Steamed Seven Grains and Seasonal Vegetables

"Hi oh my, oh my!! It has been a while since my last post bet the come cabk is with this absolutely divine pork medallions with steamed grains and seasonal vegetables dish which is finally here …. Here is this wholesome, hearty dish packed with goodness, a splendid dish that will always fulfil anyone’s taste buds to the maximum with the nuttiness from all that amazingly healthy grains and the packed full with vitamins veggies, not to mention the medalions how good those are and give that finishing taste to the dish."

NotesWhat grains I have used in this recipe ....
Well, I’ve used quinoa, barley, red quinoa, wheat grains (bulgur), red rice, brown rice and millet. Quantities pretty equal - approximately 50 g each.
I have steamed them separately so, I have mixed the barley, red and brown rice together and steamed for 45 min and all the rest the quinoa, bulgur and millet steamed them together for about 20 min. I have had them steamed from the day before but you can simply boil them instead of steaming, here’s how.

Serves4 People

Preparation Time10 min

Cooking Time40 min

Ingredients

  • 500 g tenderloin cut into medallions
  • 320 g mixed grains *
  • 1/3 red cabbage
  • 1 small leek
  • 150 g soya beans no shells I used frozen
  • 1 1/2 red orange and/or yellow pepper
  • 1/2 tsp Salt
  • 1/4 tsp black Pepper freshly ground
  • 1/4 tsp Cayenne pepper optional
  • 2-3 tbsp sticky balsamic vinegar to drizzle optional

Instruction

  1. Cook the grains (preferably steamed) or as per pack instructions. Also see recipe notes for some tips on how to cook these.

  2. Cut the pork fillet into 1cm thick medallions. Season with salt, pepper and set aside.

  3. Wash and shred the veggies.

  4. In a deeper frying pan add a tiny knob of butter or 1 tsp coconut oil. Add the chunkily cut peppers and the shredded red cabbage. Cook for 4 min tossing occasionally. Add the leek and cook for 2 min. Keep tossing like a real pro.

  5. Add the frozen soya beans, season well with salt and pepper, add the Cayenne pepper (if using), toss more and cook for a further 3 min.

  6. Mix the grains in and stir.

  7. Cook the medallions by adding some butter and oil to a frying pan or skillet over high heat. Cook each medallion for 4 minutes on each side.

  8. Depending on the size of your frying pan or skillet and the number of medallions you wish to cook, you may need to do this in batches to avoid overcrowding the pan. I only cook 4 medallions at once. You will need to transfer them to a warm plate if making more.

  9. Assemble the dish by transferring the grains and the veggies to a plate and adding the pork medallions over.

  10. Drizzle some sticky balsamic vinegar over and serve. Enjoy it. It's magnificent to say the least.

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