Pork and Peaches

Redheads Pork and Peaches

Ingredients

720g pork fillet (cut into medallions)
2 ½ tsp lemon zest
3 tbsp coriander
½ tsp sea salt crushed
300g tinned peach halves
40g salted butter
200g Fruit chutney

Directions

Combine coriander, salt and lemon zest, chop until fine

Drain the peach juice and reduce by half in a saucepan. Add the butter at the end and stir into the reduced juice. Allow to cool

Cut the pork into 4 medallions and stamp in lemon and coriander

Seal medallions on both sides on the BBQ grill then place in a small tray and move away from direct heat to finish cooking through

Add the peach halves to the tray with the pork and brush both with the juice reduction to keep moist. Avoid handling the peaches too much as they will break.

Serve with fruit chutney, steamed greens and roasted diced Pontiac potatoes