Pork Medallions with Pear, Rocket & Toasted Almond Salad

Prep time 5 minutes Cook time 15 minutes

Serves 4 people



  • 4 x 150g lean pork fillet medallions, 2cm thick
  • 1 tablespoon olive oil
  • Salt and pepper


  • 150g rocket leaves, washed
  • 2 small ripe pears, thinly sliced
  • ½ lemon, juiced
  • 1 small bulb of fennel, finely shaved
  • ¼ cup flaked almonds, toasted


  • ½ lemon, zested and juiced
  • 1 tablespoon seeded mustard
  • 2 tablespoons olive oil
  • 2 tablespoons ver juice or malt vinegar
  • 1 teaspoon brown sugar
  • Pinch salt


  1. 1.
    Brush the pork fillet medallions with a little oil and season with salt and pepper.
  2. 2.
    Preheat the griddle pan for 1-2 minutes over a medium heat.
  3. 3.
    Place the pork medallions on the griddle pan and cook for 6 minutes, turn the steak and cook for a further 2 minutes. Remove steak from the pan and rest in a warm place for 2 minutes.
  4. 4.
    Combine the prepared salad ingredients in a large bowl and toss lightly to combine.
  5. 5.
    Place the dressing ingredients into a large jar and shake well to combine.
  6. 6.
    Dress salad just prior to serving with juicy pork medallions. Garnish with lemon or extra almonds.

General Information




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