Dinner - Recipes
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Paprika Pork Fillet Medallions
- 1 packet of pork fillet cut into medallions
- 1 tbsp of paprika
- 4 tbsp olive oil
- 2 tbsp frozen chopped parsley
- 250g of defrosted quinoa
- 250g defrosted grilled peppers
- 1 packet of feta
- Seasoning to taste
Mix the pork medallions with the paprika, a tbsp of olive oil and seasoning and leave to marinade for an hour.
In a large bowl mix the quinoa and peppers together then add 2 tbsps of olive oil, the orange segments and seasoning. Spoon onto a serving plate.
Over a medium to high heat place the pork fillets into a non-stick frying pan with the remaining oil and cook for around 2 minutes each side or until the juices run clear
Arrange over the quinoa salad and crumble over the feta