Moroccan Pomegranate Pork Medallions with Quinoa
By Morrisons
Published on 16 September 2020
Spice up your evening with our Moroccan Pomegranate pork recipe.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 1 small handful of mint leaves
- 1 large of unwaxed lemon
- 200 g of quinoa, rinsed
- 2 pinches of pepper
- 2 tsp of olive oil
- 100 g of kale
- 150 g of pomegranate
- 4 pork loin medallions
- 1 pinch of salt
- 2 tsp of moroccan seasoning
- 1 tbsp of pomegranate molasses
- 50 g of pistachios, roughly chopped
Method
Step 1
Preheat the oven to 180°C/350°F/Gas Mark 4.Step 2
Place the medallions on a board between two sheets of cling film. Using the base of a small saucepan or rolling pin, bash them all over until they’re 1cm thin.Step 3
Place the oil, 1 tsp of the pomegranate molasses or honey, 1 tbsp of the lemon juice and spice mix in shallow dish, season with salt and black pepper, add the pork and turn to coat.Step 4
Meanwhile, place the quinoa in a pan with 600 ml cold water and a little salt. Bring to the boil, then simmer, over a low heat, for about 12-15 minutes or until the quinoa is tender and has absorbed most of the water. Cover with a lid and leave whilst you prepare the rest of the salad.Step 5
Heat a non-stick ovenproof griddle or frying pan for a couple of minutes until hot. Add the pork medallions to the pan and cook for 3 minutes on one side. Turn the medallions over, brush with any remaining marinade and place the pan in the oven. Cook for a further 6-8 minutes or until the juices run clear.Step 6
Place the quinoa in a bowl, add the lemon zest, remaining lemon juice and pomegranate molasses or honey and mix well. Season to taste. Gently stir in kale or spinach and pomegranate seeds.Step 7
Divide the quinoa between 4 plates. Thinly slice the pork and serve on top of the quinoa. Serve immediately with a scattering of mint leaves and pistachios