Pork Medallions with Chargrilled Potato Salad

Mix up your classic meat and veg with this lighter version.
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  • Serves 4
  • 11 Ingredients
  • 10 Minutes Prep
  • 40 Minutes Cook
  • Medium
Nutrition per serve
  • Energy 1520kJ
  • Protein 37.9g
  • Fat (total) 9.1g
  • - Saturated Fat 1.7g
  • Carbohydrate (total) 28g
  • - Sugar 8.9g
  • Fibre 8.3g
  • Sodium 283mg


3/4 cup freshly squeezed orange juice

1 1/2 tablespoons balsamic vinegar

1 tablespoon wholegrain mustard

500g pork loin medallions, fat trimmed

olive or canola oil spray

500g baby potatoes

150g mixed salad or baby spinach leaves

1 red capsicum, seeded and sliced into strips

1/2 red onion, thinly sliced

250g punnet cherry tomatoes, halved

420g can no-added-salt cannelini or butter beans, drained


  1. Combine orange juice, vinegar and mustard together in a cup. Pour half the mixture into a non-metal dish, add pork and turn to coat with the marinade.  Cover, refrigerate and marinate for as long as time permits, anywhere between 30 minutes to several hours.
  2. Microwave potatoes in a covered bowl with a tablespoon of water for 10-12 minutes on HIGH or until just tender. Allow to cool slightly then cut each in half.
  3. Spray a barbecue, char-grill or griddle with oil and heat to medium-high heat.  Cook potatoes on grill for 4-5 minutes each side until lightly charred, set aside.
  4. Drain pork well and discard marinade.  Grill pork for 5-7 minutes each side or until cooked to your liking.  Remove from heat, cover and set aside to rest for 5 minutes.
  5. Place salad leaves, capsicum, onion, tomatoes, beans and potatoes in a large bowl. Pour over remaining orange dressing and toss to combine.
  6. Divide salad among serving plates, add pork and serve immediately.

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Provider Acknowledgement

Recipe and image reproduced with permission from LiveLighter © State of Western Australia 2015. For more healthy recipes and tips visit www.livelighter.com.au

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