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Thyme & Rosemary Pork Medallions
Serves 4
4 x 150- 200g pork butterfly medallions
2 Tablespoons olive oil
seasoned cracked black pepper
1 teaspoon dry thyme leaves
1 teaspoon dry rosemary leaves
Place pork medallions into a bowl, pour over
olive oil, sprinkle over cracked pepper, thyme
and rosemary. Coat the pork well. Allow pork to
marinade for 30 minutes, longer if time prevails
(preferably refrigerate overnight).
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook medallions two at a
time for 6 minutes or cooked to your preference.
Serve medallions with creamy mashed potato
and a tossed green salad.
Satay Skewers Serves 4
500g pork meat, trimmed of fat and cut into
2cm strips.
1
/
2
cup thick ready made satay sauce
1
/
4
cup lemon juice
1 Tablespoon olive oil
1
/
4
teaspoon chopped chilli
2 Tablespoons freshly chopped coriander or
parsley
2 Tablespoons finely chopped peanuts
Soak 12 bamboo skewers in water overnight.
Combine pork meat with satay sauce, lemon
juice, olive oil, chilli, coriander and peanuts in a
bowl. Marinate 30 minutes or preferably
overnight.
Thread meat onto skewers.
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook (4) skewers at a time
for 5 minutes or until tender.
Heat any remaining marinade over a low heat in
a frypan until fragrant. Serve over skewers.
Serve with steamed jasmine rice topped with
chopped coriander and finely chopped peanuts
in olive oil.
Note:
• If you can’t get a ready made satay mix
together
1
/
4
cup peanut butter with 1 freshly
chopped chilli or
1
/
4
teaspoon chilli paste or 1
tablespoon sweet chilli sauce.
10
Pork.