Pork medallions with green beans

Recipe: Pork Medallions With Green Beans


  • olive oil cooking spray
  • 1 eggplant, cut into 1cm-thick slices
  • 1 lemon, juiced
  • 250g green beans, trimmed
  • 400g pork fillet, trimmed
  • 4 roma tomatoes, cut into quarters
  • 1/4 cup pitted black olives
  • 1/2 teaspoon ground gluten-free
  • sumac (see note)


  1. Preheat a chargrill pan or barbecue grill on medium-high heat. Spray eggplant with oil. Season with salt and pepper. Cook for 4 to 5 minutes each side or until golden and tender. Transfer to a plate.
  2. Drizzle with 1 tablespoon lemon juice. Slice eggplant pieces in half. Cook beans in a saucepan of boiling, salted water for 2 to 3 minutes or until just tender. Drain and set aside. Cut pork into 12 pieces.
  3. Using a meat mallet, pound each piece of pork until 0.5cm thick. Spray both sides pork with oil. Season with salt and pepper.
  4. Cook pork over medium-high heat for 1 to 2 minutes each side or until almost cooked through. Transfer to a plate.
  5. Cover with foil to keep warm. Spray tomatoes lightly with oil. Season with salt and pepper. Cook, turning, for 3 to 4 minutes or until golden. Place eggplant, beans, tomatoes, olives and cooking juices in a large bowl.
  6. Toss gently to coat. Divide vegetables and pork among serving plates. Sprinkle with sumac.
  7. Drizzle with a little remaining lemon juice. Serve.
Note: Sumac is a purple-red, Middle Eastern spice available in the spices section of your supermarket.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)