Jamie Oliver's Pork Medallions with Jerk Sauce
I have always loved
Jamie Oliver. He makes delicious food –
that is both visually and taste appealing.
Plus, his recipes are full of healthy fresh ingredients. Last week I was flipping TV channels and I
came across his new (to me) series – “15 Minute Meals”. I have already made this recipe two times in
the past week. It is DELICIOUS!!! Quick, Easy, Healthy and Delightful. I served it over some fragrant basmati
rice. Fabulous!
Ingredients:
2 pork tenderloins,
each cut into 4 – 5 medallions – depending on size
Salt
Coriander powder
For the Jerk Sauce
Half a bunch of Cilantro
4 green onions,
torn into two or three pieces
2 bay leaves
1 tsp allspice
Thumb size piece of
ginger, peeled
2 cloves garlic,
minced
½ scotch bonnet
pepper, these are incredibly hot. I used
a jalapeno instead and stripped the seeds out of half of it. That was spicy enough for me.
1 heaping Tbls. Honey
5 – 6 small
tomatoes, not cherry tomatoes. I use the Campari tomatoes on the vine from Costco.
1 Tbls. soy sauce
Dash hot water
2 Tbls. Red Wine
Vinegar
Directions:
Whirl the jerk
sauce ingredients in your blender until fully combined and smooth. It takes a bit of time for everything to
whirl together nicely. Be careful not to
add too much water in an effort to get it to whirl together. I will stop the blender periodically and
smash everything down into it with a wooden spoon.
Cut Pork
Tenderloins into four - five pieces each, depending upon size of the tenderloin. Pound each down piece down with your fist. Sprinkle with Coriander and a touch of salt.
Heat a frying pan
and add olive oil. Flash fry the pork
medallions in the pan 2 ½ minutes each side.
Remove to a plate.
Add the jerk sauce
to the hot pan the pork cooked in. Bring
to a boil. As it gets thick add the pork
medallions back in; reduce heat. Cover
with a lid and cook for 3 – 4 minutes more.
I like to serve
this with rice. But, you could serve
with whatever you desire. Jamie dressed
the dish with some fresh plain yogurt.
Looked very yummy.
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