Photo of Pork Medallion in Polenta by Mario
This week we’re sharing with you our fantastic recipe for Pork Medallion the Mediterranean style!
It comes with sweet potato wedges (which by the way are a great alternative to the good old chips) and chunky pumpkin…yes, as the name suggests, it’s pumpkin cut into big chunks 🙂 Pumpkin is absolutely fantastic when roasted, its sweetness goes really well with those charred edges. And to finish it all off – just to add a little bit of freshness to those roasted goodies – a pineapple and cherry tomato salsa.
In this recipe, pork medallion is coated in cornmeal polenta, rather than breadcrumbs. This is a great way to keep your food gluten free – not only because the appearance of prepared meat is almost the same as if it was with breadcrumbs, but fried cornmeal polenta is incredibly crispy, so you can still enjoy that wonderful ‘crunch’ 🙂
Pork Medallion coated in polenta with sweet potato wedges & chunky pumpkin, pineapple, cherry tomato & red onion salsa
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Serves 1
Recipe by Tom
INGREDIENTS
- 5 sweet potato wedges, equal size
- 5 pumpkin chunks, approx. 1 inch square
- 1 slice of pineapple, half a centimeter thick, cut into squares
- 3 ripe cherry tomatoes, quartered
- 1 tsp finely chopped red onion
- 1 tsp chopped parsley
- 1 pork loin medallion, 1 inch thick, fat trimmed
- 1 whole egg, beaten
- 2 tbsp fine cornmeal polenta
- Sea salt
- Freshly cracked black pepper
- Vegetable oil for cooking
INSTRUCTIONS
- Place sweet potato wedges and pumpkin chunks onto a tray, drizzle with a couple of table spoons of oil, season with salt and pepper, and roast in a pre-heated oven, 180 degrees Celsius, for about 20 – 30 minutes.
- In the meantime put pineapple, cherry tomatoes and red onion into a small bowl, sprinkle with parsley, toss it together and set aside to use later.
- While vegetables are still cooking in the oven, take pork loin chop, dip both sides in beaten egg, shake off any excess egg, then coat in polenta.
- Heat up a pan on a medium heat, then add couple of table spoons of oil. Cook pork medallion for about 3 minutes on one side until golden brown, then flip it over and put it in the oven for 6 – 7 minutes. After that, take it out of the oven and baste the meat with its roasting juices (see notes). Now check the medallion by gently pressing on the meat: if it feels firm and there is no ‘bounce’, then it’s ready.
- Once the meat and veg are ready, grab a plate, place pork loin medallion in the middle, scatter sweet potato wedges and pumpkin chunks around it, then garnish with pineapple, cherry tomato & red onion salsa.
NOTES
- Basting is important, as it keeps the met moist. This method is used for all kinds of roasted or pan fried meats, or even when cooking fish.
- This is a recipe for one serving, but it can easily be multiplied and served as main meal at a family/friend gathering.
- Cornmeal polenta can also be used to coat fish and vegetables (more recipes with polenta coming soon)
