Pork medallions with chargrilled potato salad Mix up your classic meat and veg with this lighter version. These pork medallions mixed with chargrilled vegetables will be a hit with the family. Main Print this recipe Details Serves: Serves 4Number of ingredients: 11 IngredientsTo prep: 10 Minutes PrepTo cook: 40 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 1520kJProtein: 37.9gFat (total): 9.1g- Saturated Fat : 1.7gCarbohydrate (total): 28g- Sugar: 8.9gFibre: 8.3gSodium: 283mg Ingredients 3/4 cup freshly squeezed orange juice 1 1/2 tablespoons balsamic vinegar 1 tablespoon wholegrain mustard 500g pork loin medallions, fat trimmed olive or canola oil spray 500g baby potatoes 150g mixed salad or baby spinach leaves 1 red capsicum, seeded and sliced into strips 1/2 red onion, thinly sliced 250g punnet cherry tomatoes, halved 420g 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.
