The preparation and cooking time for this recipe is only around 20 minutes, so if you’re looking for something quick, tasty, healthy and easy to prepare for a last-minute meal, these pork medallions will be perfect.
Recipe provided by New Zealand Gluten-Free Chef Jimmy Boswell, food writer, chef, food stylist and author. For more info on Jimmy, visit his Facebook page.
Yield: 4 Servings
– 1 tspn chilli powder
– 1/2 tspn salt
– 400g (1lb) pork tenderloins, trimmed and cut crosswise into 25mm (1-inch-thick) medallions
– 2 tspns olive or coconut oil
– 1/4 cup apple cider
– 1 tblspn raw honey
– 1 tspn apple cider vinegar
– 6-8 baby carrots, washed and blanched for 3 minutes and then cooled (shocked) in ice cold water
Mix chilli powder and salt in a small bowl. Sprinkle over both sides of pork.
Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side.
Add cider, honey and vinegar to the pan. Bring to a boil, scraping up any browned bits and then add the carrots. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, about 3-4 minutes.
Remove the pork to a warm plate, reduce the heat to low and cook carrots for 2 minutes more turning to cover with the glaze.
Serve the pork drizzled with the glaze, carrots and your desired vegetables or salad.
Image / Jimmy Boswell