Pork Medallions with a Chimichurri Sauce


Chimichurri sauce also goes well with steak

I’m so pleased I purchased the Homgeek Mini Chopper & Food Processor. It set me back just £22, takes up minimal space on my working top and I no longer have to haul my large food processor out from the back of the cupboard and try and assemble it. The Homgeek is brilliant for blending sauces in the blink of an eye and proved perfect for this Pork Medallions with a Chimichurri Sauce recipe from Two Chubby Cubs.

The Cubs do wonderfully simple meals, which might not seem all that upon first reading, but many of their recipes are brilliant and, above all, are easy to make. Make sure you use fresh herbs, good quality garlic and olive oil to make the best chimichurri sauce – a little goes a long way to make your pork medallions sing. In the interests of transparency, I used pork loin steaks for this but pork medallions contain less fat. It’s up to you.

For other simple ways to ‘pimp up’ your pork, check out sticky pork ‘ribs’ in barbecue sauce, crispy pork schnitzel, mustard pork, pork medallions in BBQ sauce and sticky pork steaks with coleslaw.

Recipe: Pork Medallions with a Chimichurri Sauce  

Calories: 331 per serving

Serves: 4

Book: Two Chubby Cubs – The Cookbook

Prep time: Approx 10 mins

Cooking time: Approx 25 mins

Ingredients:

  • 500g new potatoes (quartered)
  • 3 tbsp olive oil
  • 4 pork medallions
  • 30g fresh parsley leaves
  • 30g fresh coriander leaves
  • 3 cloves of garlic (crushed)
  • 1 green chilli (deseeded)
  • 2 tbsp white wine vinegar

Cost per portion: Approx £1.68

Method:

Preheat the oven to 220 degrees C fan / gas mark 9.

Place the new potatoes in a small roasting tin and drizzle with 1 tablespoon of the olive oil. Tumble well to ensure that all the potatoes are coated. Roast in the oven for 25 minutes.

Heat a large frying pan over a medium-high heat and spray with a little oil. Add the pork medallions to the pan and cook for 3 minutes on each side. Transfer to a plate to rest.

Put the parsley, coriander, garlic, chilli, the remaining 2 tablespoons of olive oil and the white wine vinegar into a food processor and pulse until combined.

Serve the pork with the potatoes and drizzle over the chimchurri sauce.

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