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This is such an easy (and low carb!) midweek recipe that will still impress family or friends. After a quick blanch, all the veg is just thrown onto a tray and baked in the oven. Meanwhile you can take your time cooking the pork to perfection and whipping up a super quick dressing.
preheat an oven to 180ºC and bring a pan of salted water to the boil.
trim the broccoli into small florets, then peel and dice the potato into small cubes (1x1cm).
blanch the sweet potato in the water for 4-5 minutes, then add the broccoli for another 2 minutes to start the cooking process and soften them, then drain.
peel and slice the onion and garlic.
throw the onion, garlic, broccoli, potato, pine nuts and sultanas into a roasting tin and toss with the oil. Season well.
stick it in the oven for 20 minutes.
stir the 2 olive oil with the balsamic vinegar, mustard and honey for the dressing.
season the pork with salt and pepper and rub lightly with olive oil.
grill the pork medallions on a wired grill rack under a hot grill for 3-4 minutes on each side until well caramelized, but only just cooked in the middle.
take everything out of the oven when cooked. Spoon a generous portion of vegetables onto each plate and top with a three medallions each.
drizzle each plate with the dressing and serve immediately.