Healthy living

Pork medallions with chargrilled potato salad

This mustard and orange infused pork will become a summer favourite.

Preparation time: 10 minutes

Cooking time: 40 minutes

Serves: 4


  • 3/4 cup freshly squeezed orange juice (from 2 oranges)
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon wholegrain mustard
  • 500 g pork loin medallions (4x 120 g each), fat trimmed
  • olive or canola oil spray
  • 500 g gourmet baby potatoes
  • 4 cups mixed salad or baby spinach leaves (150 g)
  • 1 red capsicum, seeded, sliced
  • 1/2 red onion, finely sliced
  • 250 g punnet cherry tomatoes, halved
  • 420 g can no-added-salt cannellini beans, drained


1. Combine orange juice, vinegar and mustard together in a cup. 

2. Pour half the mixture into a non-metal dish, add pork and turn to coat with the marinade. Cover, refrigerate and marinate for as long as time permits, anywhere between 30 minutes to several hours. 

3. Microwave potatoes in a covered bowl with a tablespoon of water for 10–12 minutes on high or until just tender. Allow to cool slightly then cut each in half. 

4. Spray a barbecue, char-grill or griddle with oil and heat to medium-high heat. Cook potatoes on grill for 4–5 minutes each side until lightly charred, set aside. 

5. Drain pork well and discard marinade. Grill pork for 5–7 minutes each side or until cooked to your liking. Remove from heat, cover and set aside to rest for 5 minutes. 

6. Meanwhile, place salad leaves, capsicum, onion, tomatoes, beans and potatoes in a large bowl. Pour over remaining orange dressing and toss to combine. 

7. Divide salad among serving plates, add pork and serve immediately.

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