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
20 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, peeled and crushed
  • 500g small cherry tomatoes
  • 2 tsp balsamic vinegar
  • 1 tbsp capers, rinsed
  • 8 pitted black olives in brine, drained and sliced
  • salt and freshly milled black pepper, to taste
  • 10 fresh basil leaves, shredded
  • 500g fresh courgetti (about 2 large courgettes, spiralized)

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, add the pork and cook for 2-3 minutes until lightly browned. Remove from the pan. Add the onion, garlic and 1tbsp cold water to the pan.  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.