Peter Howard's second dish at the 2009 PCA South Burnett Cook-Off was
Spiced Yoghurt Pork Fillet and Pan-Fried Pears.
This would be a good recipe for people with diabetes as it is low GI and low in fat.Ingredients600g pork fillet, cut into medallions
150ml (3/4 cup) plain no fat yoghurt
1 tsp smoked paprika powder
1 tsp fennel seeds roughly crushed
1 tsp coriander powder
1/4 med onion, finely chopped
1 tblsp minced fresh oregano
1/2 tblsp peanut oil
Lemon flavoured cracked peppercorns
8 canned pear halves, well drained
120g cooked silverbeet leaves
MethodPreheat oven to 180C (or 160C fan forced).
Ensure all fat is removed from the pork medallions; gently pound them with the heel of your hand to flatten them.
Mix the yoghurt, paprika, fennel, coriander, onion and oregano well. Smear/paste each pork fillet slice and leave to sit for 15 - 30 minutes.
To cook the pork, place on a baking tray and cook in the oven for 15 minutes until firm.
Heat the peanut oil in a non-stick pan. Sprinkle the pear halves with cracked pepper and pan fry to golden brown.
To serve, pile equal amounts of the silverbeet onto the centre of each plate and top with equal quantities of pork and two pears halves each.
Serve with a fat-free carbohydrate of your choice such as steamed potatoes or Basmati rice.
NB: The thickness of each medallion will determine how long they take to cook. Peter said his were between 4-5cm thick:
"I had eight of them and they cooked, well spaced on the tray, in 15 minutes which left them only just pink and the thinner ones done - not well done, but just right. It is okay to leave your pork fillet pink!
"In another batch of this delicious pork dish I did while testing, I found that if you left the pork in the yoghurt for 45 minutes, you got better flavour but this is dictated by the amount of time you have." Serves 4Local producePork Fillet - Barkers Creek (Swickers, Kingaroy)
Peanut Oil - Kingaroy Gold (PCA, Kingaroy)
Peter Howard with the two dishes
he prepared at the 2009 PCA Cook-Off
