Tomato and Garlic Pork Medallion Puttanesca with Courgetti Tomato and Garlic Pork Medallion Puttanesca with Courgetti

Tomato and Garlic Pork Medallion Puttanesca with Courgetti

A low fat version of this classic Italian favourite

Cooking Time

cooking time
15 minutes

Easy Cooking Skill

cooking skill
Easy

Serves

serves
4 people

Ingredients

  • 4 pork loin medallions, cut into thin strips
  • 1 tsp olive oil
  • 1 small red onion, finely sliced
  • 1 clove garlic, crushed
  • 500g small cherry tomatoes
  • 2 tsp balsamic vinegar
  • 1 tbsp capers, rinsed
  • 8 pitted black olives in brine, sliced
  • salt and freshly ground black pepper
  • 10 basil leaves, shredded
  • 500g courgetti (approx 2 large courgettes)

Method

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

1

Heat the oil in a large non-stick frying pan over a high heat then add the pork and cook for 2-3 minutes until lightly browned. Remove from the pan. Add the onion, garlic and 1 tbsp cold water to the pan and cook over a low heat for 4-5 minutes until the onion has softened.

2

Stir in the cherry tomatoes and vinegar. Cook for 5-6 minutes, stirring occasionally, until the tomatoes have softened and start to collapse. Gently squash some of them with the back of a spoon.

3

Return the pork to the pan and stir in the capers and olives. Simmer for 2-3 minutes to heat through and season to taste. Stir in the basil and courgetti and remove the pan from the heat (or the courgetti will become watery).

4

Divide between 4 bowls and serve immediately with freshly ground black pepper.