Herb Crusted Pork Medallions with Cauliflower & Tahini Salad
Pork loin is a lean cut of meat, which means that if you’re not careful it can end up dry. Cooking it to temperature will ensure it stays nice and tender. In this recipe the medallions are pan fried in oil and fresh herbs, then drizzled with a delicious buttery sauce. Served with a light, nutty cauliflower salad and a tart tahini dressing, this meal packs some incredible flavour.
Cook, for a few minutes each side, until the meat is browned and reaches 72°C.