Another weekend and another new recipe to try! Liked the idea of using an ingredient I haven’t used before, so when I saw this recipe using preserved lemon, thought I would give it a go!
1 preserved lemon (new ingredient)
1 garlic clove
½ tsp chilli flakes
1 tsp smoked paprika
1 tbsp honey
2 tbsp coriander
1 red onion, cut into wedges
1 fennel bulb, cut into wedges
1 tbsp vegetable oil
300g pork medallions
Pre heat the oven to 200c, rinse the lemon under running water, chop in half and discard the flesh and save the rind. Put the lemon, garlic, chilli, paprika, honey and coriander in a food processor, whizz until you have a puree. Rub the puree onto the pork medallions.
Place the vegetables on the baking tray/dish, pour over the oil and give a quick toss and season, place the pork on top of the veggies and cook for 25-30 minutes, turn the pork over half way through.
As I hadn’t tried the preserved lemon before was hoping it wouldn’t over power the pork it didn’t! All the flavours worked well and gave the dish a Moroccan feel.
I will be cooking this dish again and I’m sure the puree would work well with chicken or fish!