Seared Local Pork Medallions with Rich SunSelect Vegetable Ratatouille
For the Ratatouille:
4 tbsp extra virgin olive oil
1 zucchini
1 red SunSelect pepper, diced
2 yellow SunSelect peppers, diced
1 red onion, diced
4 vine ripened SunSelect tomatoes, diced
1/4 cup raisins
1/4 cup kalamata olives, pitted
1 tbsp capers
2 cloves garlic, minced
1 tbsp each chopped fresh rosemary, sage, basil and thyme
1/2 cup white wine
1 cup tomato sauce
salt and pepper to taste
For the Pork:
4 centre cut pork loin steaks
salt and pepper to taste
For the Ratatouille Directions:
Preheat a large pot, add olive oil, onions, zucchini and peppers, season with salt and pepper. Cook for 5 minutes, stirring regularly. Add tomatoes, garlic, capers, olive, herbs, and raisins. Cook for an additional 5 minutes. Add white wine and tomato sauce and cook for 5 minutes more, stirring often. Adjust seasoning to taste.
For the Pork Directions:
Season the pork steaks liberally to taste with salt and pepper. Sear over medium high heat for 5-7 minutes per side, or until desired doneness is achieved. Allow to rest for 3 minutes before slicing.
To Plate
Spoon a generous portion of ratatouille into the centre of a plate and arrange sliced pork loin over.
Courtesy of SunSelect Produce