GINGERED PORK MEDALLIONS
(serves 6 as a main course)
Your butcher may tie and cut the pork fillet for you. Once that is done preparing the sauce and cooking the pork is a reasonably quick process.
1.2kg pork fillet (trimmed of silverskin)
60ml (1/4 cup) peanut oil
30g (6cm piece) ginger (peeled & shredded)
40g (1/4 cup) brown sugar
125ml (1/2 cup) lime juice
- Tie pork fillets at even intervals (approx. 4cm wide) and cut between each piece (leaving equal sized medallions 4cm thick, with a piece of string securing the middle). Cover and refrigerate till required. You can do this up to two days ahead.
- Preheat oven to 200°C.
- To make sauce: Heat half of the oil in a frying pan over a moderate-high heat. Add ginger to pan and cook for two minutes or till lightly golden. Add sugar, lime juice and vinegar, and simmer till sauce has thickened. Remove from pan into a small pot and set aside.
- To cook pork: Season pork fillet with salt and pepper. Add half of remaining oil to pan and sear pork medallions on all sides, adding more oil as necessary. Once seared, transfer pork to a low-sided roasting tray and bake for 7-8 minutes, or till cooked medium. Remove pork from oven, cover with a tea towel and rest for 5-10 minutes.
- Place ginger sauce on low heat to reheat.
- To serve: Make a bed of Steamed Spinach in the centre of each plate. Season lightly. Pile a mound or Moroccan Spiced Couscous on top. Arrange three pork medallions evenly around edge of couscous. Pour a little ginger sauce over each medallion. Drizzle Sweet Sesame Dressing in between medallions and spinach and garnish with sage or coriander.