The recipe can easily be adjusted to serve however many you need to feed and the pork and onions are great cooked on the barbecue.
Sticky Balsamic Pork Sandwiches
1 tsp dried oregano
¾ tsp ground coriander
sea salt and freshly ground black pepper
4 x 150g pork medallions
1 large onion, thinly sliced
4 bread rolls of your choice, split
mixed salad leaves
chopped fresh coriander leaves
STICKY BALSAMIC GLAZE
½ cup balsamic vinegar
2 tbsp honey
1 Place oregano, ground coriander and a good grind of salt and pepper in a plastic bag and shake to combine. Add pork medallions and shake to coat with spice mixture.
2 Heat a heavy-based frying pan over a high heat. Add a little oil and swirl to coat base pan. Add pork and cook for 3-4 minutes each side, remove pork from pan and keep warm.
3 Add onion to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens and is translucent.
4 Meanwhile, make glaze, place balsamic vinegar and honey in a small saucepan over a medium heat, bring to simmering and
simmer, stirring frequently, for 3-4 minutes or until mixture reduces and is sticky. Slice pork, add to glaze and heat for 1-2 minutes to heat pork through.
5 To assemble, lightly spread each cut surface of roll with
Dijon mustard, top bottom half of roll with salad leaves, then onions and pork mixture. Finally scatter with fresh coriander and top with remaining roll half. Serve immediately.
Happy cooking and eating.
Recipe by Rachel Blackmore
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