Friday, 30 September 2011

Pork medallions with mixed roast vegetables.

Pork medallions with mixed roast vegetables. Red, green and yellow peppers with onion, tomatoes and mushrooms. Special guest star, roast cubed celeriac. Lowcarb and tastes great !

Pork Medallions with Mixed Roast Vegetables and Roast celeriac.

Serves 2


Two Boneless Pork Loin Chops or Medallions of pork if your supermarket/butcher has some.
Half a Red Pepper
Half a Yellow Pepper
Half a Green Pepper
Half a Celeriac
1 small red onion
1 Tomato (not the small cherry ones)
4 medium to small sized close cup mushrooms
Salt, Pepper, Mixed Herbs
Olive Oil


Prepare Mixed Vegetables:
Deseed peppers then cut into small ‘squares’
Roughly chop the onion
Cut tomato and mushrooms into four.
The ‘left over peppers’ can be kept for another day in a sealed bowl or just wrap in cling film.
Place these vegetables in a Pyrex or similar oven proof dish, add salt, pepper and mixed herbs to taste.
Splash over some olive oil and bake in a pre-warmed oven for about 40 minutes at 200c. Regulo 6. It is important to turn and baste the vegetables every ten minutes or so to stop them from burning.

Cut celeriac in half and then slice and cut into small cubes. Put in a separate oven proof dish, splash over some olive oil and bake in the oven along with the mixed vegetable. Again baste/turn the celeriac every ten minutes or so.

Prepare and Cook Meat.

Cut off any fat (if you prefer) on the meat using scissors or a sharp knife and cut the remaining meat into chunks. Place in a frying pan with a knob of butter (not too hot) turn continuously for about five minutes. To check it is well cooked cut a medallion in half. It should be lightly pink in the centre only.

When serving add a little gravy.

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