Pork Medallion Puttanesca
By MorrisonsTry our tomato and garlic pork medallion puttanesca with courgette for a quick and easy food fix.Time and servings
Ingredients
12 total- 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
5 stepsStep 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.
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.
Step 3
Cut the courgettes, length ways into very fine strips or spiralize to make courgetti.
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).
Step 5
Divide between 4 bowls and serve immediately with freshly ground black pepper.