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Pork Medallion Puttanesca

Pork Medallion Puttanesca

By Morrisons
Published on 22 December 2020
Try our tomato and garlic pork medallion puttanesca with courgette for a quick and easy food fix. 
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Time and servings

20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time

Ingredients

  • 1 tsp of olive oil
  • 2 tsp of balsamic vinegar
  • 1 garlic clove, crushed
  • 4 pork loin medallions
  • 1 tbsp of capers
  • 500 g of cherry tomatoes
  • 8 black olives, pitted and sliced
  • 1 pinch of salt
  • 1 pinch of ground black pepper
  • 10 basil leaves, shredded
  • 2 courgettes
  • 1 red onion, finely sliced

Method

  1. Step 1

    Heat the oil in a large non-stick frying pan over a high heat then add the pork and cook for 2-3 minutes until lightly browned. Remove from the pan. Add the onion, garlic and 1 tbsp cold water to the pan and cook over a low heat for 4-5 minutes until the onion has softened.
  2. Step 2

    Stir in the cherry tomatoes and vinegar. Cook for 5-6 minutes, stirring occasionally, until the tomatoes have softened and start to collapse. Gently squash some of them with the back of a spoon.
  3. Step 3

    Cut the courgettes, length ways into very fine strips or spiralize to make courgetti.
  4. Step 4

    Return the pork to the pan and stir in the capers and olives.Simmer for 2-3 minutes to heat through and season to taste. Stir in the basil and courgetti and remove the pan from the heat (or the courgetti will become watery).
  5. Step 5

    Divide between 4 bowls and serve immediately with freshly ground black pepper.