Ed Baines
from
Good Food Live
For a tasty supper try Ed Baines's simple recipe for pan-fried pork served with flavourful aubergine side-dish
For a tasty supper try Ed Baines's simple recipe for pan-fried pork served with flavourful aubergine side-dish
Medallions of pork fillet with slow-cooked aubergine, feta cheese and olives
Method
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.
Prep:
15 min
Cook: 30 min
Cook: 30 min
Ingredients
1 Pork fillet, sliced into two medallions2 tbsp Olive oil
For the dry rub:
1 tbsp dried oregano1 tsp Cumin
1 tsp celery salt
1 tsp garlic powder
For the slow-cooked aubergine:
1 large aubergine, cut into large cubesSalt
4 tbsp Olive oil
1 clove garlic, peeled
50g pitted Kalamata olives, roughly chopped
125g Feta cheese, cubed
juice of 1/2 lemon
freshly ground black pepper
To serve:
1/2 lemon, cut into wedgesGreek yogurt
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