Healthy Pork Medallions With Chargrilled Potato Salad Recipe
Ingredients
- 3/4 cup freshly squeezed orange juice
- 1 1/2 tbs balsamic vinegar
- 1 tbs wholegrain mustard
- 500 g pork loin medallion, fat trimmed
- olive or canola oil spray
- 500 g baby potatoes
- 150 g mixed salad or baby spinach leaves
- 1 red capsicum, seeded and sliced into strips
- 1/2 red onion, thinly sliced
- 250 g punnet cherry tomatoes, halved
- 420 g can no-added-salt cannelini or butter beans, drained
Method
- Combine orange juice, vinegar and mustard together in a cup. Pour half the mixture into a non-metal dish, add pork and turn to coat with the marinade. Cover, refrigerate and marinate for as long as time permits, anywhere between 30 minutes to several hours.
- Microwave potatoes in a covered bowl with a tablespoon of water for 10-12 minutes on HIGH or until just tender. Allow to cool slightly then cut each in half.
- Spray a barbecue, char-grill or griddle with oil and heat to medium-high heat. Cook potatoes on grill for 4-5 minutes each side until lightly charred, set aside.
- Drain pork well and discard marinade. Grill pork for 5-7 minutes each side or until cooked to your liking. Remove from heat, cover and set aside to rest for 5 minutes.
- Place salad leaves, capsicum, onion, tomatoes, beans and potatoes in a large bowl. Pour over remaining orange dressing and toss to combine.
- Divide salad among serving plates, add pork and serve immediately.
Healthy tip!
Vegies are a great source of healthy nutrients. Try to include extra vegetables at lunch and dinner.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 1520 kJ | 344 kJ |
| 363 Cal | 82 Cal | |
| Protein | 37.9 g | 8.6 g |
| Fat, total | 9.1 g | 2.1 g |
| — saturated | 1.7 g | 0.4 g |
| Carbohydrate | 28 g | 6.4 g |
| — sugars | 8.9 g | 2 g |
| Sodium | 283.2 mg | 64.2 mg |
| Fibre | 8.3 g | 1.9 g |
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