Thyme & Rosemary Pork Medallions Serves

Pork.

Thyme & Rosemary Pork Medallions Serves 4

4 x 150- 200g pork butterfly medallions

2 Tablespoons olive oil seasoned cracked black pepper 1 teaspoon dry thyme leaves

1 teaspoon dry rosemary leaves

Place pork medallions into a bowl, pour over olive oil, sprinkle over cracked pepper, thyme and rosemary. Coat the pork well. Allow pork to marinade for 30 minutes, longer if time prevails (preferably refrigerate overnight).

Pre- heat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook medallions two at a time for 6 minutes or cooked to your preference.

Serve medallions with creamy mashed potato and a tossed green salad.

Satay Skewers

Serves 4

500g pork meat, trimmed of fat and cut into 2cm strips.

1/2 cup thick ready made satay sauce

1/4 cup lemon juice

1 Tablespoon olive oil

1/4 teaspoon chopped chilli

2 Tablespoons freshly chopped coriander or parsley

2 Tablespoons finely chopped peanuts

Soak 12 bamboo skewers in water overnight.

Combine pork meat with satay sauce, lemon juice, olive oil, chilli, coriander and peanuts in a bowl. Marinate 30 minutes or preferably overnight.

Thread meat onto skewers.

Pre- heat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook (4) skewers at a time for 5 minutes or until tender.

Heat any remaining marinade over a low heat in a frypan until fragrant. Serve over skewers.

Serve with steamed jasmine rice topped with chopped coriander and finely chopped peanuts in olive oil.

Note:

•If you can’t get a ready made satay mix together 1/4 cup peanut butter with 1 freshly chopped chilli or 1/4 teaspoon chilli paste or 1 tablespoon sweet chilli sauce.