Pork Medallions with Sweet Potato and Green Bean salad

The New Year is here and that generally means many of us are looking to be a little healthier, particularly after the Christmas indulgences! Cutting down on alcohol, less sugary treats and more exercise are great ways to do this. We also find it is helpful in January to make simpler, less complicated meals and cut out the extravagant cooking (for now!).

An easy, healthy recipe is our pork medallions with sweet potato and green bean salad:

To serve 4:

  • 4 pork medallions 
  • 4 large sweet potatoes
  • 400g of green beans
  • handful of cherry tomatoes
  • mozzarella 
  • balsamic vinegar
  • rocket
  • basil
  • green pesto 
  • extra virgin olive oil
  • salt/pepper
  • sweet paprika

Firstly, wash your sweet potatoes, chop into 1 inch cubes and par boil. Once boiled, remove, drain and place into a roasting tin. Lightly drizzle with olive oil and salt & pepper and roast at 200c for about 15 minutes.

Boil your green beans until almost cooked then remove from the heat and drain. Let them go cold to make your salad later.

Lightly bash the pork medallions to flatten them a bit which will decrease cooking time. Season with salt & pepper and paprika. Fry on low heat until crispy.

To make the green bean salad, mix the beans in a bowl with balsamic vinegar and extra virgin olive oil. Add a small spoon of green pesto to taste. Season with salt and add a handful of chopped cherry tomatoes, rocket, basil and mozzarella.

Serve and enjoy!

 

Comments are closed