Medallions of pork fillet with slow-cooked aubergine, feta cheese and olives
By: Ed Baines From: Good Food Live
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- Prep time:
- 15 mins
- Cook time:
- 30 mins
- Serves:
- 2
For a tasty supper try Ed Baines's simple recipe for pan-fried pork served with flavourful aubergine side-dish
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Ingredients
- 1 Pork fillet, sliced into two medallions
- 2 tbsp Olive oil
For the dry rub:
For the slow-cooked aubergine:
- 1 large Aubergine
- Salt
- 4 tbsp Olive oil
- 1 clove Garlic, peeled
- 50 g pitted black Kalamata olives, in olive oil roughly chopped
- 125g Feta cheese, cubed
- juice of 1/2 Lemons
- freshly ground black pepper
To serve:
- 1/2 Lemon, cut into wedges
- Greek yogurt
Method
1. First, cook the aubergine. Lightly salt over the aubergine and set aside.2. Heat the olive oil in a large, heavy-based frying pan. Add the aubergine and garlic.
3. Gently fry the aubergine for 30 minutes, stirring occasionally. Remove the garlic. Add the olives and feta, mixing well. Add the lemon juice and black pepper.
4. While the aubergine is cooking, prepare the pork. Place the pork medallions between cling film and flatten, using a cook's mallet or a rolling pin. Coat the pork medallions in the dry rub and set aside.
5. Once the aubergine has nearly completed cooking, heat two tablespoons of olive oil in a large frying pan.
6. Add the pork medallions and fry each medallion for 2-3 minutes on each side, until the pork is cooked through.
7. Serve the pork medallions with the slow-cooked aubergine, lemon wedges and Greek yoghurt.
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Latest Comment
I cooked this for our valentines meal - on trying the aubergine, feta, olive mixture as it cooked I wondered if I'd done the right thing but it was excellent, loads of flavour and the pork was spot on. Try it, it is fab.