Spiced pork medallions with pomegranate jewelled cauliflower 'couscous'
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Beautifully lean pork medallions richly spiced and served with a fruity, delicious cauliflower 'couscous'.
For the spiced pork
- 8 thin cut pork medallions
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp paprika
- 1 tsp black pepper freshly ground
- 1/2 tsp ginger
- 1 tsp salt
- 3 vegetable oilFor the 'cauliflower 'couscous'
- 1 medium 1kg / 35 oz cauliflower, floreted
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- pinch salt and pepper
- 150 g 5 oz pomegranate seeds
- 10 g 0.3 oz fresh coriander, finely chopped
- 1 tsp salt
For the marinade
Put all ingredients in a bowl, mix well.
Add the pork medallions and mix well, then cover with clingfilm and leave to marinate in the fridge for at least half an hour and up to eight hours.
For the cauliflower "couscous"
While the pork is marinating make the couscous by tipping the florets into a food processor and blitz until fine. You may need to do this in batches if your food processor is small.
Put the cauliflower into a dry frying pan and remove any lumps. Put the pan over a medium-low heat and dry fry for 10 minutes until excess water is gone and the cauliflower appears to have reduced in volume. Keep an eye on it and keep stirring, as it can burn easily once the moisture starts to escape. Turn off the heat.
Add the oil, balsamic vinegar, salt and pepper and stir through.
Stir in the pomegranate seeds, cover the pan and set aside.
To cook the pork
Heat a frying pan to a medium high heat and fry the medallions for 3-4 minutes until the juice runs clear when poked and only a tiny bit of pinkness remains. If you have a meat thermometer, aim for a temperature of 150C in the centre of the meat.
Place on a board to rest for five minutes.To finish
Stir the coriander into the couscous and serve.