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Pork Medallion Cacciatora

Pork Medallion Cacciatora

Ingredients

Ingredients:
  • Small handful parsley leaves, finely chopped
  • 1 garlic clove, crushed
  • 3 tbsp. olive oil
  • 100ml whole milk
  • 200g quick cook polenta
  • 30g salted butter
  • 50g parmesan, finely grated
  • 400g pork tenderloin fillet, cut into 2-3cm medallions 
  • 1 jar Sacla’ Cacciatora Sauce with Tomato, Olive and Herbs
  • Steamed cabbage or seasonal greens to serve

How to make the recipe

Method: 

  1. Stir the parsley, garlic and 2 tbsp. of the oil together in a small bowl. Season with salt and set aside.
  2. Pour the milk in a saucepan with 400ml water and a good pinch of salt and bring to the boil. Reduce the heat to low, add the polenta while stirring then cook for 5-8 mins, stirring constantly until thickened.
  3. Stir in the butter and Parmesan, then remove from the heat and cover with a lid.
  4. Heat the remaining 1 tbsp. oil in a large frying pan over a high heat. Season the pork with salt, then cook for 1-2 mins on each side until light golden. Pour the Cacciatora Sauce into the pan, reduce the heat to medium-high and cook for another 2 mins.
  5. Serve the pork and sauce on top of the polenta with the herb oil spooned over, and some steamed seasonal greens on the side.