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Bitter & Sweet

Pork Tenderloin Medallions & Charred Chicory

Sweet pork contrasted by sophisticated charred chicory bitterness, with a rustic parsnip and cannellini bean mash underneath.

Prep 10m
Cook 15m
Serves 2
Rachel's 8/10
£5.25 /portion
gluten-free dairy-free high-protein high-fibre lean quick
High Protein (>50g) High Fibre (>15g)
540 kcal
Protein 55g
Fat 14g
Sat 4g Omega-3 0.2g
Carbs 42g
Fibre 16g Sugar 10g
Fibre 16g
Sugar 10g
Sodium 420mg
Vitamin A 15%
Vitamin C 45%
Vitamin D 5%
Vitamin K 65%
Vitamin B6 50%
Vitamin B12 20%
Folate 45%
Iron 25%
Calcium 12%
Magnesium 30%
Potassium 40%
Zinc 30%
Selenium 65%
Servings
2

Ingredients

Protein

  • 600g Pork Tenderloin — cut into 4cm medallions

Fresh

  • 3 Parsnips — peeled and chopped
  • 2 Red Chicory — halved lengthwise

Pantry

  • 400g Cannellini Beans — tinned, drained
  • 15ml Olive Oil
  • 3g Sea Salt
  • 2g Black Pepper

Method

01

Cut pork tenderloin into 4cm thick medallions. Press each flat with the palm of your hand. Peel and chop parsnips. Halve chicory lengthwise.

02

Boil parsnips until tender, about 10 minutes. In the last 2 minutes, add drained cannellini beans to warm through. Drain and mash with olive oil, salt, and pepper.

Keep it rustic — a chunky mash has more character than a smooth purée.
03

Sear chicory cut-side down in a hot pan until deeply blackened and charred, about 3 minutes. Flip, add a splash of water, cover, and steam for 3 minutes.

Don't be afraid of the char — it transforms the bitterness into something sweet and complex.
04

Sear pork medallions in a hot pan for 3 minutes per side to get a deep golden crust. Rest for 5 minutes.

05

Spoon the parsnip-bean mash onto plates. Lean pork medallions against the mash. Place charred chicory alongside.

Modern European · dinner