Back to Recipe Menu

Medallions of pork with a Moroccan carrot salad & harissa yoghurt

Method

  • Whisk together about ½ cup oil with the juice of 1 lemon, a little harissa, 1 tbsp chopped coriander and a good pinch of salt.
  • Add the pork, toss to coat well and set aside for up to 20 mins.
  • Blanch the carrots and garlic with a little salt in boiling water until crisp-tender. Drain well and mash the garlic.
  • Combine the vinegar with 4 tbsp oil, the cumin, paprika and seasonings. Then toss with the hot carrots and 2 tbsp chopped coriander. Taste for seasoning and set aside.
  • In a small bowl, combine the yoghurt with the remaining lemon juice and coriander, and harissa to taste.
  • Gently cook the pork in a lightly oiled, heavy-bottomed pan, adding some of the marinade for the first few minutes.
  • To serve, mound the carrots on individual plates and top with the pork and a good dollop of the yoghurt.

Ingredients

  • olive oil
  • juice of 1½ lemons
  • harissa (or any other chilli paste)
  • 4 heaped tbsp chopped fresh coriander
  • sea salt & freshly ground pepper
  • 8 medallions of pork loin 3 medium carrots, sliced on the diagonal
  • 3 whole garlic cloves, peeled
  • 2 tbsp white wine vinegar
  • ½ tspn cumin
  • ½ tspn paprika
  • ½ cup Greek (or plain) yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm