- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
With pears for sweetness and walnuts for crunch, this quick and easy pork dish is the perfect mid-week meal.
Ingredients
- 1 tablespoon olive oil
- 4 x 150g each pork loin medallions
- 1/3 cup walnuts, chopped
- 2 teaspoons finely grated lemon rind
- 1/2 cup finely grated parmesan
- 2 corella pears, quartered, cored, sliced
- 2 fennel bulbs, trimmed, thinly sliced, fronds reserved
- 1 tablespoon lemon juice
Method
- Step 1Heat 2 teaspoons oil in a frying pan over medium-high heat. Add pork. Cook for 2 to 3 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil. Rest for 5 minutes.
- Step 2Meanwhile, wipe pan clean. Place over medium heat. Add walnuts and lemon rind. Cook, stirring occasionally, for 3 to 4 minutes or until walnuts are toasted. Add parmesan. Cook, stirring, for 1 to 2 minutes or until parmesan is melted and mixture is well combined.
- Step 3Place pear and fennel in a bowl. Add lemon juice, fronds and remaining oil. Season with salt and pepper. Toss to combine. Divide fennel mixture and pork between plates. Sprinkle with walnut crumble. Serve.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1578 kj
Energy
18g
Fat Total
4g
Saturated Fat
5g
Fibre
40g
Protein
92mg
Cholesterol
301.67mg
Sodium
11g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
Use pork scotch fillets instead of loin medallions and save $3.59 in total.
- Author: Claire Brookman
- Image credit: Andrew Young & Sam McAdam
- Publication: Super Food Ideas
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