If you like crunch and taste, plus prefer gluten free – then you’ll love these easy and delicious pepita herb crusted pork loin medallions. With tasty Australian Pork they’ll make a juicy and crunchy dinner treat that’s a bit more interesting than the usual gluten free.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

pepita herb crusted pork loin

• 4 Ritchies pork loin medallions, trimmed of any fat
• sea salt and freshly ground black pepper
• cornflour for dusting (from corn, not wheat)
• 1 lightly beaten egg

for the pepita crumb

• 1 cup pepitas (pumpkin seeds)
• zest of 1 lemon, grated
• 3 tablespoons fresh sage leaves, roughly chopped
• 2 tablespoons rosemary leaves.
• Olive oil (enough to cover the bottom of the frying pan)
• 25g butter

to serve

• American mustard or seeded mustard
• A few sage leaves.

pepita herb crusted pork loin method

Preheat oven to 170^oC. Place the pepitas, lemon zest, sage and rosemary in a food processor and blitz until the pepitas are processed to a rough crumb. Set up two plates with high sides. Place the pepita herb crumb on one and the beaten egg on the other. Season the pork medallions on both sides with sea salt and pepper, then lightly dust with a little cornflour. Transfer each medallion to the egg plate, cover in egg then move to the pepita crumb. Press them firmly into the crumb mix and coat thoroughly.

In a medium frying pan on a medium high heat, add the olive oil and butter. Once the oil and butter are sizzling, place the pepita crumbed pork into the pan and cook on both sides for just long enough for the crumb to turn to a golden crust (about 2 minutes on each side).

Transfer the golden pork medallions to an oven tray and bake in the oven for about 5-8 minutes or just long enough for the pork to be just cooked through and still juicy. Serve with seeded or American mustard, creamy potato mash and apple sauce.

Serves 4, or 2 hungry people. Preparation time 15 minutes. Cooking time 15 minutes.

Did you know?

Pepita is a Spanish culinary term for the pumpkin seed, the edible seed of a pumpkin or other cultivar of squash. The seeds are typically rather flat and asymmetrically oval, light green in colour and may have a white outer hull. The seeds are nutrient-rich, with especially high content of protein, dietary fibre and numerous micronutrients. Source: Wiki