Shelly's Recipe

PORK MEDALLIONS WITH LEMON SPINACH

Category: Pork

1 lb 3 1/2 oz frozen leafy spinach
2 lemons
1 bunch spring onions
1 garlic clove
good 1/2 oz butter or margarine
salt, black pepper
14 oz fillet of pork
2 tbs flour
2 tbs olive oil
good 1/3 cup dry white wine
or apple juice
1 tbs finely chopped lemon grass
or 1/2 tsp grated lemon zest

Barely thaw the spinach. Split one lemon, squeeze one half of it and thinly shred the zest. Peel 1 1/2 lemons and cut out the wedges from the white stuff. Can seem pretty difficult and messy but it can be done - been there! You need a really sharp knife.

Rinse and trim the spring onions. Split them lengthwise and cut in about 1 1/4 inches long pieces. Peel and finely chop the garlic. Heat up the fat in a saucepan and saute the onions until they're starting to get tender. Add garlic and stir. Add spinach and cover with a lid. Allow the spinach to thaw completely on medium heat and get heated through. Flavor with salt and pepper.

Cut the pork fillet in 8 even-sized slices and gently flatten them out with your fingers. Flavor with salt and pepper and turn them over in flour. Shake off excess flour. Heat the oil in a non-stick frying pan and fry the medallions for 1 minute on each side. Wrap them up in aluminum foil and put in the oven on very, very low heat - about the heat you use when you want to just keep something warm.

Pour the wine in the frying pan so that the juices dissolve and blend. Add lemon juice, chopped lemon grass or lemon peel and flavor with salt and pepper if necessary. Mix the filleted lemon wedges into the spinach. Put spinach, sauce and pork medallions on heated plates, decorate with shredded lemon peel and serve. It's excellent with boiled rice. Serves 4