How to make Moroccan-style pomegranate pork medallions with quinoa

On the table in 30 minutes flat, serve it with a side of cooked beetroot wedges

A bit of piggy and pomegranate – the perfect detox

Moroccan pomegranate pork medallions

Prep: 10 minutes
Cook: 20 minutes

Serves 4

4 pork loin medallions
200g quinoa, rinsed
2 tsp olive oil
2 tsp Moroccan spice mix e.g. Ras-el Hanout
1 tbsp pomegranate molasses or honey 
Finely grated zest and juice of 1 large unwaxed lemon
Salt and freshly ground black pepper
150g pomegranate seeds
100g baby kale or spinach

To serve

50g pistachios, roughly chopped
few mint leaves (optional)

Preheat the oven to 180C. 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. 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.

Place the quinoa in a pan with 600ml 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 while you prepare the rest of the salad.

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.

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.

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.

Speedy tip: To save time buy pre-cooked quinoa

For more recipes, visit lovepork.co.uk