Name: Cinnamon marmalade pork
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon orange marmalade; 1/4 teaspoon ground cinnamon; 2 tablespoon olive oil; 4 x 125g pork loin medallions; freshly ground black pepper and salt, to season; 125 gram green beans; 2 (480g) medium oranges; 2 (700g) ruby red grapefruit; 1 tablespoon white wine vinegar; 3 cup trimmed watercress sprigs, loosely packed (see notes)

Ingredients

2 tablespoon orange marmalade

1/4 teaspoon ground cinnamon

2 tablespoon olive oil

4 x 125g pork loin medallions

freshly ground black pepper and salt, to season

125 gram green beans

2 (480g) medium oranges

2 (700g) ruby red grapefruit

1 tablespoon white wine vinegar

3 cup trimmed watercress sprigs, loosely packed (see notes)

Method

1.In a large bowl, whisk marmalade, cinnamon and half the oil until smooth. Add pork; turn to coat in mixture, season.

2.On a heated oiled barbecue (or grill or grill pan), cook pork for about 4-5 minutes each side or until cooked as desired. Remove; cover, stand for 5 minutes.

3.Meanwhile, boil, steam or microwave beans until tender; drain. Rinse under cold water; drain.

4.Segment oranges and grapefruit, separately, over a small bowl; reserve 1 tablespoon orange juice.

5.In a large bowl, whisk reserved juice, remaining oil and vinegar. Add orange and grapefruit segments, beans and watercress; toss gently to combine, season to taste.

6.Serve pork with salad.

You need to buy a 350g bunch of watercress for the amount of sprigs required.
Note

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Ingredients

Method

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