Pan-Fried Pork Medallions with Rhubarb & Chilli Compote
Ingredients 4 x 225g (8oz) pork medallions, trimmed 1 tbsp oil 25g (1oz) unsalted butter salt and pepper 900g (2lb) rhubarb, trimmed and sliced 1 tbsp chilli oil 2 red chillis, deseeded and chopped 2 shallots, peeled and finely chopped 110g (4oz) caster sugar 4 tbsp white wine vinegar fine ground sea salt small bunch of rocket Serves 4 Method: Trim any excess fat from the pork medallions, cover and refrigerate until required. For the compote: heat the oil in a large saucepan, add the shallots and chilli and cover over a very low heat for 5 minutes. Add the sugar and vinegar; continue to cook over a low heat until the sugar has dissolved. Add the rhubarb to the saucepan, cook over a low heat for 7-10 minutes or until the rhubarb is tender. Lift the cooked rhubarb from the syrup with a slotted spoon and set aside. Boil the syrup until reduced to a sticky glaze, replace the rhubarb and season to taste with the salt. Set aside until required. For the pork: season the pork medallions with salt and pepper. Heat the oil and butter together in a large frying pan, add the pork and fry over a medium heat for 4-5 minutes on each side, or until the pork is well done. To serve: warm the compote over a low heat. Arrange the pork medallions on a warm serving dish and garnish with the rocket. Serve the compote separately.
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