Pomegranate Pork Medallions with Quinoa

Method

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.