Pomegranate Pork Medallions with Quinoa Pomegranate Pork Medallions with Quinoa

Pomegranate Pork Medallions with Quinoa

A hearty salad bursting with flavour and colour

Prep Time

Prep Time
10 minutes

Cooking Time

cooking time
25 minutes

Easy Cooking Skill

cooking skill


4 people


  • 4 pork loin medallions
  • 2 teaspoons olive oil
  • 1 tablespoon pomegranate molasses or honey
  • Zest and juice of 1 large unwaxed lemon
  • 2 teaspoon Moroccan spice mix e.g. Ras-el Hanout
  • 200g quinoa, rinsed
  • 100g baby kale or spinach
  • 150g pomegranate seeds
  • 50g pistachios, roughly chopped, to serve
  • Few mint leaves, to serve, optional


This dish is high in protein, low in fat and super delicious. See our Did you know? page for more healthy eating facts about pork.


Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.


Place the oil, 1 teaspoon of the pomegranate molasses or honey, 1 tablespoon of the lemon zest and juice and the spice mix in shallow dish, season, add the pork and coat on both sides.


Meanwhile, place the quinoa in a pan with 600ml cold water. 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 whilst 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 and cook for 10 minutes turning once, brushing with any remaining marinade on both sides. Cook until the juices run clear.


Place the quinoa in a bowl, add the remaining lemon zest and juice, and remaining 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.

Serving Suggestions

Speedy Tip: To save time buy pre-cooked quinoa