
RECIPE OVERVIEW
This tangy lemon sauce gives the dish a very oriental feel.
Ingredients Add to Shopping List
Serves: 2 people
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From the Store Cupboard
-
4 cloves Garlic
diced finely -
1 tsp SuperValu Dried Mixed Herbs
-
3 tbsp SuperValu Oil
Lemon & Garlic Potatoes
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1 - SuperValu Lemon
grated -
3 large SuperValu Potatoes
Lemon Sauce
-
1 dstspn SuperValu Cornflour
-
1 tbsp SuperValu Honey
-
2 - SuperValu Lemon
juiced -
175 ml Water
Pork Medallions
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75 g Broccoli
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1 - SuperValu Lemon
grated -
1 large SuperValu Onion
diced -
300 g SuperValu Quality Irish Pork Medallions 440g
Method
Lemon & Garlic Potatoes
- Preheat the oven to 190°C/325°F/Gas Mark 5.
- Peel the potatoes and cut into medium sized chunks.
- Place the potatoes, lemon zest, oil and mixed herbs into a large bowl and mix well.
- Place on a flat baking tray, lined with parchment paper and transfer to the oven for 30-35 minutes.
- Place the pork medallions into a small mixing bowl with the zest of 1 lemon, the dried mixed herbs and the oil.
- Leave to marinade for at least 20 minutes.
Lemon Sauce
- Next begin making the tangy lemon sauce.
- Place the lemon juice, honey and water into a medium sized saucepan and bring to the boil. In a separate bowl dissolve the cornflour with a little cold water and mix well.
- When the sauce has come to the boil, whisk in the dissolved cornflour and continue to whisk.
- Meanwhile heat a large pan and sear the pork medallions on either side for approximately 2-3 minutes on each side depending on their thickness.
- Remove from the pan and keep to the side for a couple of moments.
- Add a little more oil to the pan, add in the onion and garlic and the spears of broccoli and cook these for 3-4 minutes also. When these have softened, return the pork to the pan, add in the lemon sauce and mix well to bind the mixture together.
- Taste the dish, and correct the seasoning if required and serve with the lemon potatoes.
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