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Thursday 30 June 2011

Great grub tonight !

Pork medallions with mixed roast vegetables. Red, green and yellow peppers with onion, tomatoes and mushrooms. Special guest star, roast cubed celeriac. Lowcarb and tastes great !

Pork Medallions with Mixed Roast Vegetables and Roast celeriac.

Serves 2

Ingredients

Two Boneless Pork Loin Chops or Medallions of pork if your supermarket/butcher has some.
Half a Red Pepper
Half a Yellow Pepper
Half a Green Pepper
Half a Celeriac
1 small red onion
1 Tomato (not the small cherry ones)
4 medium to small sized close cup mushrooms
Salt, Pepper, Mixed Herbs
Olive Oil

Method

Prepare Mixed Vegetables:
Deseed peppers then cut into small ‘squares’
Roughly chop the onion
Cut tomato and mushrooms into four.
The ‘left over peppers’ can be kept for another day in a sealed bowl or just wrap in cling film.
Place these vegetables in a Pyrex or similar oven proof dish, add salt, pepper and mixed herbs to taste.
Splash over some olive oil and bake in a pre-warmed oven for about 40 minutes at 200c. Regulo 6. It is important to turn and baste the vegetables every ten minutes or so to stop them from burning.

Cut celeriac in half and then slice and cut into small cubes. Put in a separate oven proof dish, splash over some olive oil and bake in the oven along with the mixed vegetable. Again baste/turn the celeriac every ten minutes or so.

Prepare and Cook Meat.

Cut off any fat (if you prefer) on the meat using scissors or a sharp knife and cut the remaining meat into chunks. Place in a frying pan with a knob of butter (not too hot) turn continuously for about five minutes. To check it is well cooked cut a medallion in half. It should be lightly pink in the centre only.
When serving add a little gravy.





Eddie


 

9 comments:

Anonymous said...

And a brilliant 'special guest star' don't you just love the taste of celeriac.

Mel

Anonymous said...

Looks a very tasty meal, and I find pork is usually very keenly priced.

This would work well with chicken too.
Well whatever you fancy really.

Low carb is definitely tasty.

Sarah

Anonymous said...

I love your blog and this is my first comment so I hope it comes through ok.
This looks yet another plateful of great food.
Celariac just adds such a lovely taste to many meals and this looks delicious.
Did you cook the pork in the oven too or use a frying pan - my guess would be a frying pan with a little oil.

Thanks

Kate

Lowcarb team member said...

Hi Kate your right, frying pan with a little olive oil. Not too hot. Thanks for the kind words. How anyone can say lowcarb is boring or hard to do is beyond me.

Eddie

Anonymous said...

I'm glad my comment was received ok and thanks for replying so quickly. I'm going to cook this over the weekend.

Kate

Anonymous said...

Having this for Sunday lunch followed by strawberries and cream and a spot of Wimbledon.

Should be a great mens finals

Doug

Margaretrc said...

Recipe, please? Looks wonderful. Thanks, Peggy

Lowcarb team member said...

There you go Peggy, done.

Eddie

Anonymous said...

Hey you've expanded this - it sure looks a lovely tasty meal. What a fantastic picture it just makes you want to cook it and eat it - yum.

Mel

To repeat myself, I just love the taste of celeriac.