Polenta crusted pork with buttered wild rice and green beans
- July 2011
- For 4 people
- Takes 15 minutes to make, 20-25 minutes to cook
This polenta crusted pork steak recipe packs a crunch. Best served with buttery wild rice and fresh green beans on the side, no less.
- 37.8g (15g saturated)
- 71.8g (1.5g sugars)
- 150g fine green beans, topped
- 4 tbsp olive oil
- 2 shallots, finely sliced into rings
- 300g basmati rice with wild rice
- 4 pork loin medallions (or a 500g piece of tenderloin cut into 4 rounds)
- 4 tbsp instant polenta
- 4 tbsp grated Parmesan
- 2 tbsp plain flour, seasoned
- 1 medium free-range egg, beaten
- 50g unsalted butter
- 1 garlic clove, crushed
- 1 red chilli, deseeded and sliced
- Cook the beans in boiling water for 3 minutes. Drain, refresh under cold water, then set aside.
- Heat 1 tbsp oil in a pan and fry the shallots over a low heat for 10-15 minutes until caramelised.
- Meanwhile, cook the rice in a pan of boiling salted water for 12-15 minutes until tender.
- While the rice cooks, flatten the pork in cling film with a rolling pin. Mix the polenta and Parmesan in a shallow dish. Dip the pork in the flour, then the egg, then coat with the polenta. Drain the rice, then stir through half the butter.
- Heat 2 tbsp of the oil in a pan. Fry the pork for 2-3 minutes on each side until cooked through.
- Meanwhile, heat the remaining oil and butter in another pan. Sauté the garlic and chilli for 30 seconds. Add the beans to warm through, then stir into the rice to serve.
Rate & review
Or, how about...?
Dinner ideas for two
Tom Kerridge’s pork schnitzel with ‘executive’ fried duck egg
Tom Kerridge knows how to make mouthwatering food. This schnitzel – whose rich, meaty flavours...