Name: Pork medallions with gnocchi salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; 1 clove garlic, crushed; 800 gram pork fillets; 1 red onion (170g), cut into wedges; 1 red capsicum (200g), quartered; 1 yellow capsicum (200g), quartered; 500 gram packet potato gnocchi; 250 gram grape tomatoes, halved; 1 cup loosely packed fresh basil leaves, torn; 1 cup (150g) seeded kalamata olives; Balsamic dressing; 2 tablespoon olive oil; 1 tablespoon balsamic vinegar; 1 clove garlic, crushed; 1 teaspoon dijon mustard

Ingredients

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 clove garlic, crushed

800 gram pork fillets

1 red onion (170g), cut into wedges

1 red capsicum (200g), quartered

1 yellow capsicum (200g), quartered

500 gram packet potato gnocchi

250 gram grape tomatoes, halved

1 cup loosely packed fresh basil leaves, torn

1 cup (150g) seeded kalamata olives

Balsamic dressing

2 tablespoon olive oil

1 tablespoon balsamic vinegar

1 clove garlic, crushed

1 teaspoon dijon mustard

Method

1.Combine oil, vinegar and garlic in large bowl with pork.

2.Cook onion and capsicums in heated oiled grill pan until tender; slice capsicums thickly. Transfer onion and capsicums to large bowl; cover to keep warm.

3.Meanwhile, cook gnocchi in large saucepan of boiling water until gnocchi float to the surface. Remove from pan with slotted spoon; place in bowl with grilled vegetables.

4.Cook pork in heated oiled grill pan until cooked as desired. Cover pork; stand 5 minutes, slice thickly.

5.To make balsamic dressing, place ingredients in screw-top jar; shake well.

6.Add tomato, basil, olives and dressing to bowl with grilled vegetables and gnocchi; toss gently to combine.

7.Serve pork with salad.

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