Tuesday, 7 January 2014

Fat-Free Cooking Recipe Herb Pork Medallions

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Herb Pork Medallions


· 120g packed fresh flat-leaf parsley leaves

· 15 g finely chopped fresh rosemary

· 1 (12-ounce) pork tenderloin trimmed

· 2 large carrots

· 454 grams asparagus, ends trimmed

· Salt

· Pepper

· 1 bunch(es) radishes, trimmed and cut into thin wedges

· 1 spring onion, thinly sliced

· 1 package(s) (5-ounce) baby greens and herbs mix

· 60 ml balsamic vinegar


1. Preheat oven to 200 degrees C. Heat Crafond Sauce Pan of water to boiling on, medium heat.

2. Finely chop one-third of parsley. Rub chopped parsley and rosemary all over tenderloin and let stand while oven heats.

3. Fill large bowl with ice and water. Add carrots to boiling water. Cook 5 minutes. With tongs, transfer to ice water. When cool, remove with tongs to cutting board. Add asparagus to boiling water. Cook 3 minutes or until bright green and crisp-tender. Transfer to ice water. When cool, drain well.

4. Sprinkle 1/8 teaspoon each salt and freshly ground black pepper all over pork. In Crafond 28cm Sauté Pan, add pork; cook 6 to 8 minutes or until evenly browned, turning. Transfer to oven. Roast 8 to 10 minutes or until meat thermometer inserted in thickest part of pork registers 70 degrees C; let rest 5 minutes.

5. While pork cooks, cut carrots into 2-inch-long matchsticks. Cut asparagus into 5cm long pieces. In large bowl, toss carrots, asparagus, radishes, spring onion, baby greens, and remaining parsley with 1/8 teaspoon each salt and freshly ground black pepper. Add balsamic vinegar; toss to combine. Divide salad among serving plates.

6. Slice pork; arrange on top of salads.

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