Pomegranate Pork Medallions with Quinoa Pomegranate Pork Medallions with Quinoa

Pomegranate Pork Medallions with Quinoa

A hearty salad bursting with flavour and colour

Cooking Time

cooking time
20 minutes

Easy Cooking Skill

cooking skill


4 people


  • 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 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)


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/350°F/Gas Mark 4.


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.


Meanwhile, place the quinoa in a pan with 600 ml 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 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 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.

Serving Suggestions

Speedy Tip: To save time buy pre-cooked quinoa