© J Sainsbury plc 2020
Pork medallions with salsa verde and roasties
Pork medallions with salsa verde and roasties
Enjoy this hearty, healthy main with a glass of red
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Ready in 50 minutes
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Cooking time 35 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 600 g baby potatoes, larger ones halved
- 1 red pepper, washed, deseeded and sliced
- 1.5 tbsp olive oil by Sainsbury's
- freshly ground black pepper
- 500 g pack Sainsbury's British pork fillet medallions
- 2 tbsp Taste the Difference pesto alla Genovese
- 14 g fresh mint, washed and chopped
- 14 g pack fresh flat-leaf parsley, washed and finely chopped
- 1 tsp French Dijon mustard by Sainsbury's
- 1 tbsp red wine vinegar by Sainsbury's
- juice and zest of 1 lemon
Method
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1
Preheat the oven to 200ºC, fan 180ºC, gas 6. Put the potatoes and pepper into a roasting tray and mix with 1 tablespoon of the olive oil. Season with freshly ground black pepper and bake in the oven for 35 minutes.
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2
Meanwhile, season the pork with black pepper and brush with the remaining oil. Cook in batches in a large frying pan over a high heat for 1-2 minutes each side until cooked through with no pink remaining.
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3
Make the salsa verde: whisk together the remaining ingredients until combined.
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4
Serve the pork and vegetables with the salsa verde spooned over the top.
