Pan-seared pork medallions on watercress
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- Prep Time10 mins
- Total Time10 mins
- Makes2 to 3 Servings
Yvonne Duivenvoorden
The bright, peppery flavour of leafy watercress stands up well to the sweet, sour and salty vinaigrette that coats the rounds of succulent pork.
Ingredients
2 bunches watercress, or 142-g pkg spinach, about 8 cups
2 tangerines, peeled
1 small bunch radishes, thinly sliced
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp rice vinegar
2 tsp mild curry paste
2 tsp dark sesame oil
1 pork tenderloin
Instructions
Cut tough stems from watercress and discard. Wash very well and pat dry. Divide each tangerine in half. Lay flat side down, then slice into half moons. Divide watercress, tangerines and radishes among dinner plates.
In a small bowl, whisk soy with maple syrup, rice vinegar, curry paste and sesame oil. Slice pork into ½-in. (1-cm) rounds, then place in another bowl. Drizzle with about 1 tbsp (15 mL) soy mixture. Stir to coat.
Lightly oil a large frying pan, preferably non-stick, and set over medium. When hot, add pork, cooking until golden, about 2 min per side. Lay medallions on watercress salad. When all pork has been removed, pour remaining soy mixture into pan. Stir until warm, about 30 sec. Drizzle over salads.
Nutrition (per serving)
Calories 244, Protein 28g, Carbohydrates 15g, Fat 8g, Fibre 3g, Sodium 789mg.