Mediterranean Pork Bake

Current rating:
3 / 5
Your rating:
Suitable cuts:
loin medallion
Gas mark 6, 200°C, 400°F
4 people
Cooking Time:
35 minutes
Cooking Time Detail:
Preparation time: 20 minutes
  • For the marinated pork:
  • 4 x 100g pork loin medallions
  • 225ml/8 fl oz cold water
  • 5ml/1tsp sugar
  • 15ml/1tbsp salt
  • Juice of half a lemon
  • Large sprig of fresh thyme
  • For the bake:
  • 450g/1lb new potatoes, sliced to the thickness of a pound coin
  • 3 red peppers, deseeded and cut into rough chunks
  • 3 yellow peppers, deseeded and cut into rough chunks
  • 3 red onions, peeled and cut into rough chunks
  • 6 medium plum tomatoes, cut into rough chunks
  • 3 sprigs of fresh rosemary
  • ½ bunch of fresh thyme
  • 15ml/1 tbsp rapeseed oil
  • ½ whole garlic bulb
1. Preheat the oven to Gas mark 6, 200°C, 400°F.

2. Put all vegetables for the bake into a large shallow non-stick baking tray, add the herbs and oil. Mix well and roast in the oven, turning occasionally for 30 minutes, or until all the veg is cooked.

3. Mix together all of the ingredients for the marinade in a medium bowl, stirring well. Add the steaks, cover and leave for 10 minutes.

4. Heat a non-stick frying pan with a little oil.

5. Remove the pork from the marinade (discard the remaining marinade) and dry with kitchen paper.

6. Cook the pork in the pan for three minutes on each side.

7. Spoon the roasted vegetables onto the plates, place the pork on top and spoon over any juices from the baking tray.

8. Garnish the steak with a spoonful of pesto and serve.
Serving Suggestions:
To Garnish:
60ml/4tbsp prepared red pesto