Citrus Pepper Pork with Crushed Potatoes is a traditional British recipe for a classic dish of citrus pepper pork medallions served with crushed potatoes and green beans that's an excellent meal for two on Valentine's day. The full recipe is presented here and I hope you enjoy this classic British version of: Citrus Pepper Pork with Crushed Potatoes.
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Crushed potatoes are definitely a ‘thing’ at the moment. So this recipe is bang up there with current culinary fashions. In combination with the well-flavoured pork medallions, this makes a wonderful Valentine’s day dish.
Ingredients:
300g (2/3 lb) baby new potatoes
200g (7 oz) green beans, halved
juice and finely-grated zest of 1 orange
juice and finely-grated zest of 1 lemon
½ tsp mixed peppercorns, crushed
1 x 300g (2/3 lb) pack extra-lean pork fillet medallions
3 tsp olive oil
1 tbsp clear honey
Method:
Boil the potatoes in a pan of boiling salted water for 15 minutes. Add the green beans then cook for 4-5 minutes more until just tender.
Meanwhile, mix half of both citrus zests with the crushed peppercorns, then press onto the pork.
Heat 1 teaspoon olive oil in a non-stick frying pan, add the pork and fry over a high heat for 2 minutes each side.
Combine the remaining zests in a bowl with half the lemon juice. Mix with 2 teaspoons olive oil to make a dressing; season and set aside.
Whisk the remainder of the lemon juice, the orange juice and honey together. Pour into the frying pan and simmer for 2-3 minutes until syrupy, turning the pork to glaze with the sauce.
Remove the green beans with tongs, toss with the dressing and divide between 2 warmed plates, leaving any dressing in the bowl. Drain the potatoes, add to the bowl and crush lightly with a fork. Serve with the pork and sauce.
