Serves 2

Pork medallions with Verdi butter recipe

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450g pork tenderloin fillet
1 crushed garlic clove
A handful small capers
A handful chopped fresh flatleaf parsley
2 chopped anchovies
Creamy mash and steamed green beans, to serve

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1. Cut the fillet into 2cm slices and flatten slightly with the palm of your hand.
2. Pan-fry in a little hot olive oil for 2-3 minutes each side, until browned and tender.
3. Add a good knob of butter, garlic, capers, parsley, anchovies and gently simmer for about 30 seconds.
4. Serve with some creamy mash and steamed green beans.

Wine Recommendation

Merlot is great with pork – try one from California.

Pork medallions with Verdi butter recipe

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