Pork medallions with peppers

    1 hour 5 min

    This quick sauté makes an excellent dinner party dish, with its well-balanced sweet and sour elements coming from balsamic vinegar, oranges and olives. It is especially good – and extra nutritious – served with broccoli.

    16 people made this

    Serves: 4 

    • 340 g (12 oz) mixed basmati and wild rice
    • 600 ml (1 pint) boiling water
    • 2 oranges
    • 1 tbsp extra virgin olive oil
    • 340 g (12 oz) pork fillet, sliced across into medallions 1 cm (½ in) thick
    • 1 large Spanish onion, halved lengthways and thinly sliced into half rings
    • 1 red pepper, seeded and sliced into strips
    • 1 yellow pepper, seeded and sliced into strips
    • 1 large carrot, grated
    • 1 garlic clove, finely chopped
    • 90 ml (3 fl oz) orange juice
    • 3 tbsp balsamic vinegar
    • 30 g (1 oz) stoned black olives, chopped or sliced
    • 30 g (1 oz) fresh basil leaves
    • salt and pepper

    Prep:40min  ›  Cook:25min  ›  Ready in:1hr5min 

    1. Put the rice in a saucepan and pour over the boiling water. Bring back to the boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or according to the packet instructions, until the rice is tender and all the water has been absorbed.
    2. Meanwhile, peel the oranges and cut them crossways into slices about 1 cm (½ in) thick. Stack the slices 3 or 4 at a time and cut into quarters. (If possible, use a chopping board with a well to catch the juices.) Set the orange slices and juice aside.
    3. Heat the oil in a large non-stick frying pan over a moderately high heat. Cook the pork medallions, in batches, for 2–3 minutes on each side. Remove the meat with a draining spoon and set aside.
    4. Reduce the heat to moderate and add the onion, pepper strips, carrot and garlic to the pan. Cover and cook, stirring frequently, for 5–6 minutes or until the vegetables start to soften. Add 2 tbsp water, then the measured orange juice and the balsamic vinegar. Stir well to mix. Cover and cook for 3–4 minutes or until the vegetables are tender.
    5. Return the pork to the pan. Add the olives, orange slices and their juice and the basil leaves. Cook for 1 minute to reheat the pork, stirring well. Taste and add salt and pepper, if needed.
    6. To serve, divide the rice among 4 warmed plates and place the pork medallions and vegetables on top. Drizzle over any juices in the pan and serve.

    Another idea

    For lamb with peppers and Puy lentils, use lean lamb neck fillets or boneless lean lamb leg steaks, beaten thin, instead of pork fillet, and substitute 250 g (8 ½ oz) Puy lentils, cooked according to the packet instructions, for the rice. Omit the basil and flavour the lamb with ½ tsp chopped fresh rosemary.

    Plus points

    Wild rice comes from North America. It is not a true rice, but the seeds of a wild aquatic grass. It is gluten-free, like the basmati rice it is mixed with here, and contains useful amounts of B vitamins, particularly niacin, as well as dietary fibre.

    Each serving provides

    Excellent source of niacin, vitamin A, vitamin B1, vitamin B6, vitamin B12. Good source of folate, vitamin B2. Useful source of iron, potassium, selenium, zinc.

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    Reviews in English (2)


    The oranges/balsamic vinegar/peppers combo in this recipe does not work at all! And the pork was so bland I nearly cried. I would replace the vinegar with soy sauce and leave the meat to marinate in a soy sauce/bit of grated ginger/garlic mixture for at least 45min before cooking it. Forget the yellow peppers, too sweet, and use baby corn instead. As for the oranges I suppose you could keep them but they don't make such a difference. The recipe sounds exciting but the end result really isn't. Why would someone use balsamic vinegar (which is meant to be eaten as a dressing - I grew up in the south east of France so I know a bit about Mediterranean cuisine) in a stir-fry type of recipe to begin with? I thought I'd give it a try...and it ruined the whole thing. Follow my advice unless you have a good (and expensive) piece of pork to waste. !  -  25 Nov 2010


    I loved this recipe! I made this a year or two ago when I was still a beginner, and it was easy to make and so so yummy. Made it for the family and everyone enjoyed it. Would definitely make it again  -  21 Nov 2013