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

About the Chef
Executive Chef Jeff Massey is a master when it comes to working with fresh, local ingredients. He has a passion for supporting local growers. Jeff’s philosophy is all about food that’s locally inspired, ingredient driven and, most importantly, simple, clean and delicious.
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