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.
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