Detailed step-by-step description of how to cook the dish "Pork medallions with tomato, oregano & pine nuts". Try it by all means
- Combine the tomatoes, pine nuts, oregano, lemon rind and garlic in a medium bowl. Season with salt and pepper, and mix well.
- Place each pork steak between 2 pieces of plastic wrap and use the flat side of a meat mallet to gently pound until 1cm-thick. Place steaks, seam-side down, on a clean surface. Divide the tomato mixture evenly over one side of each steak. Fold the steaks in half and secure with white unwaxed string as though tying a parcel. Place in a glass or ceramic dish.
- To make the marinade, combine the lemon juice, oil, oregano, garlic, salt and pepper in a screw-top jar, and shake well to combine. Pour over the pork in the dish, cover and place in the fridge for 30 minutes to marinate.
- Brush a non-stick frying pan with oil and place over medium heat. Drain pork, reserving marinade. Cook pork for 5-6 minutes each side or until just cooked (it should offer a little resistance if pressed with a pair of tongs and will be slightly pink in centre). Transfer to plate, cover with foil until required.
- Add marinade and water to pan, and bring to boil, scraping base to dislodge any bits. Cook for 1 minute. Strain through a fine sieve into a jug.
- Remove string from pork and serve immediately drizzled with the sauce.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set