Preparation time – 25 min
Cooking time – 40 min
Serves – 4 people
Ingredients:
300 g – Cauliflower florets
200 ml – Full fat milk
½ tsp – Ground turmeric
½ tsp – Chopped thyme
1 tbsp – Apple cider
Salt to taste
2 pcs – Diced tomato (seedless)
1 pcs – Diced apple
½tsp – Ground cumin
½ tsp – Ground chilli
1 tbsp – Olive oil
1 tsp – Apple cider
1 tbsp – Chopped coriander
Seasoning to taste
12 pcs – Small pork fillet medallion
2 tbsp – Rapeseed oil
½ tsp – Chopped thyme
½ tsp – Chopped garlic
1 tbsp – Irish creamy butter
Seasoning to taste
Method:
1. Add chopped cauliflower, milk, turmeric and thyme in a pot. Bring it to boil and cook on low heat until the cauliflower becomes soft. Add salt and apple cider. Remove from heat and puree in the food processor until fine. This should be thick and smooth.
2. Combine all the ingredients together in one bowl and mix well with a spoon.
3. Marinate the pork with salt, pepper, thyme and garlic. Heat a pan with oil and gently place marinated pork medallion on the pan. Fry on the pan on a high heat for 1-2 mins and flip it gently.
Cook for another 1-2 mins and add butter. Glaze the pork with the melted butter. Remove from heat and leave to rest for 2 mins before serving.
4. Serve pork medallion with cauliflower puree, apple, cider and tomato salsa.
