Medallions and Beans

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Medallions and Beans

Yield 4

Author Lucy Tweed

Cook time

20 Min

Total time

20 Min

Ingredients

• 500g pork medallions, brought to room temperature
• Olive oil, for drizzling
• Salt, to taste
• 1 red onion, thinly sliced
• 1 tbsp thyme
• 1 tbsp rosemary
• 250g green beans, thinly sliced
• 3 cloves garlic, chopped
• 400g can white beans, drained
• Salt and pepper, to taste
• 100ml white wine
• 1 tbsp butter
• Drizzle of honey
• Drizzle of red wine vinegar
• Creamy mashed potatoes, to serve
• Puréed apple or pear (baby food aisle), to serve

Instructions

1. Preheat your barbecue or grill to very high heat.
2. Drizzle olive oil over the pork medallions and season generously with salt.
3. Grill the pork for 6 minutes on one side, then flip and grill for 2 minutes on the other side. Remove from heat and let rest under foil for 2 minutes.
4. Meanwhile, in a pan over medium heat, sauté the sliced red onion for 5 minutes, until beginning to turn golden.
5. Add thyme, rosemary, and sliced green beans to the pan. Sauté for another minute.
6. Stir in the chopped garlic and drained white beans, sautéing until everything becomes fragrant.
7. Season the green bean sauté with salt and pepper, then deglaze the pan with white wine.
8. Add butter and a drizzle of honey to the pan, tossing until everything is glossy and delicious.
9. Finish the sauté with a drizzle of red wine vinegar for a tangy touch.
10. Serve the grilled pork medallions alongside creamy mashed potatoes and the green bean sauté.
11. Accompany the dish with a dollop of puréed apple or pear from the baby food aisle for a sweet and nutritious touch.

Nutrition Facts

Calories

438

Fat

16 g

Sat. Fat

6 g

Carbs

36 g

Fiber

8 g

Net carbs

28 g

Sugar

8 g

Protein

37 g

Sodium

2667 mg

Cholesterol

8 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Make sure the grill or barbecue is very hot before adding the pork for a nice sear.

Thinly slice the green beans for quicker cooking and a better texture.

Deglazing the pan with white wine adds depth of flavor to the green bean sauté.