Please ignore the photo with this one – it was a bit rushed before the medallions were scoffed! The flattening of the pork in this recipe helps to tenderise the meat and also allows it to cook very quickly
4 - 6
- 1 pork loin
- salt and pepper
- 2 large tomatoes
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 4 tbsp olive oil
- Slice the tomatoes quite thickly and cover with a small amount of olive oil along with the balsamic vinegar and sugar. Marinate in the fridge for 30 minutes. Meanwhile cut the pork into pieces about 4 cm (1½ inches) thick. Cover with clingfilm and using a mallet or a rolling pin, batter (there isn’t a better word for it) them until quite thin. Place in a tray and sprinkle with salt, pepper and paprika, turn and do the same on the other side. cover with a generous helping of olive oil and marinade in the fridge for about 30 minutes.
- Cook the tomatoes on the barbecue until slightly charred, then turn and cook the otherside. Remove the tomatoes and allow to cool. Finely chop and add to the pork and stir the mixture thoroughly. Return to the fridge for another 30 minutes or longer if possible.
- Cook the pork on the barbecue, turning frequently and basting with the remaining marinade.
- The pork will cook quickly because it is so thin, serve hot
When basting from a marinade, always make sure the side which is coated last is the last to be cooked to make sure no raw materials remain.