Meat main dish recipe: pork medallions with peppers

Here's a quick dinner-party dish featuring the bold Sicilian flavours of sweet-tart balsamic vinegar, olives and refreshing orange juice. With vegetables, pork and rice, this dish makes a satisfying meal by itself.

Prep Time: 20 min 

Cook Time: 30 min 

Serves 4

• 250 ml (1 c) mixed basmati and wild rice
• 500 ml (2 c) plus 15 ml (2 tbsp) water, divided
• 2 oranges, peeled
• 15 ml (1 tbsp) olive oil
• 1 pork tenderloin filet (about 350 g/12 oz), sliced crosswise into 1 cm (1/2 inch) thick medallions
• 1 large sweet Vidalia onion or red onion, halved lengthways and thinly sliced into half rings
• 1 red pepper, seeded and sliced into strips
• 1 yellow pepper, seeded and sliced into strips
• 1 large carrot, grated1 garlic clove, finely chopped
• 250 ml (1/2 c) fresh orange juice
• 45 ml (3 tbsp) balsamic vinegar
• 50 ml (1/4 c) pitted chopped black olives
• 10 basil leaves
• Salt and freshly ground black pepper1. Put the rice and 500 millilitres (two cups) of the water in a pot. Bring to a boil, then reduce the heat to low. Cover and simmer according to the package instructions, until the rice is tender and all the water has been absorbed, about 15 minutes. Cut the oranges crosswise into centimetre (1/2 inch) thick slices, then into quarters. Set aside.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Cook the pork medallions, in batches, for two to three minutes on each side. Remove the meat with a slotted spoon and set aside.
  3. Reduce the heat to medium and add the onion, peppers, carrot and garlic to the pan. Cover and cook, stirring frequently, until the vegetables start to soften, five to six minutes.
  4. Add the remaining 30 millilitres (two tablespoons) of water, the orange juice and vinegar. Stir to mix well. Cover and cook until the vegetables are tender, three to four minutes.
  5. Return the pork to the pan. Add the olives, oranges and their juice and the basil leaves. Cook for one minute to reheat the pork, stirring well. Add salt and pepper, to taste.
  6. To serve, divide the rice among four plates warmed in the microwave for 15 to 30 seconds and place the pork medallions and vegetables on top. Drizzle with any juices remaining in the pan and serve immediately.

• For a change of pace from pork, use boneless lamb legsteaks instead.
• Pound them to about  a centimetre (1/2 inch) thickness and replace the basil in the recipe with 10 grams (two teaspoons) chopped fresh rosemary.

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