Product Details
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Method
- Whisk together the marinade ingredients in a bowl. Add any salt and pepper to taste
- Place the pork in a large resealable plastic bag and pour in the marinade. Make sure the mixture coats the pork on both sides. Marinate in the refrigerator at least 1 hour before cooking (if you can leave overnight as this intensifies the flavour)
- Take the pork from the fridge 10 minutes before you plan to cook it to bring it back to room temperature
- Meanwhile cook the quinoa as per the packet instructions
- Whilst the quinoa is cooking heat the remaining oil in a frying pan over a low to medium heat. Add the pork and marinade juice. Cook gently for 6 minutes each side. Add the finely chopped onion to the pan for the last 3 minutes
- Add the tomatoes, celery, cucumber and pepper to a plate, add the quinoa and mix well
- Place the pork and any remaining marinade on top and serve
Ingredients
- 1 pork medallion
- 4 cherry tomatoes, halved
- ½ onion (¼ if a large onion), chopped finely
- 1 stick of celery, chopped finely
- ½ cucumber, chopped finely
- ½ yellow pepper, chopped finely
- 1 tbsp olive oil
- 45g quinoa (cooked as per the packet instructions) Marinade
- 30ml olive oil
- 30ml soy sauce
- 1 clove garlic, minced
- 1 tbsp Dijon mustard
- Salt and pepper to taste
