Pork medallions in Maggi Papyrus with healthy salads
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Maybe you already know about Maggi Idea Papyrus® but we were in it’s presentation only a month ago. It’s something new. We already tried it with chicken breast – my family liked it a lot. Today I prepared in papyrus pork medallions. It was very good too, just next time I will make flat stake per serving, because I had some trouble flipping half baked pork medallions in papyrus (I put three medallions in one papyrus).
Next to the pork medallions I served some healthy salads which I saw yesterday in one of my magazines. It was simple and almost everything was already in my refrigerator. We enjoyed them a lot, even my kids ate them (with some motivation – some candies in front of them, which were kids if they eat all salads). Me and my hubby agreed that these salads would be grate even without meat, because roasted sunflower seeds were so good in these salads. So we’ll be making them soon for sure again.
Pork medallions in Maggi Papyrus with healthy salads
Time needed:
Yields: 4 servings
Calories (only salads): 165 kcal / 1 serving
Ingredients:
- For pork medallions:
- 500 g pork tenderloin
- 4 Maggy Idea Papyrus papers (1 package)
- For healthy salads:
- 1/2 head Iceberg lettuce
- 35 g arugula
- 50 g spinach (replaced with 25 g purslane)
- 140 g cucumber
- 140 g carrot
- 50 g sunflower seeds
- 1 clove garlic
- salt
- peppers
- 2 tbsps. olive oil
- 1 tbsp. lemon juice
- handful fresh dills
Directions:
- Preparing pork medallions:
- Cut pork in 2-3 cm thick slices. Lay down them on cutting board and press with palm – slices will become thinner.
- Put pork medallions inside of Maggy Papyrus, cover and press with hands to coat pork with seasoning from papyrus.
- Put prepared meat with papyrus in a preheated pan (no oil) and bake from both sides for 5 minutes on a medium heat.
- Preparing healthy salads:
- Cut Iceberg lettuce and put in a bowl. Add spinach and arugula. You can cut them too but it’s really optional.
- Grate or finely dice cucumber and carrot. Add them and chopped dills to the bowl.
- In a clean pan roast sunflower seeds. Mix time after time. When they will start to brown and smell nicely – it’s ready. Let cool and pour over salads.
- In small bowl mix crushed garlic, oil, salt, peppers and lemon juice. Mix well and then pour over the salads.
- Carefully mix salads and serve. Enjoy!
Source: Druska ir pipirai. 2012 vasara
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