When you think of pork, what are the first few words that come to your mind?
Chances are: ‘Processed’, ‘fat laden’, ‘salty’, ‘unhealthy’ and ‘heart disease’ were probably up there – and it’s really no wonder given the negative semantics that ruthlessly linger around the (in my opinion) underrated meat that so many of us kinda hate to love. It’s the post walk of shame hangover cure – or the indulgent pigs in blankets on Christmas Day type situation that makes pork out to be some sort of ‘cheat’ meat.
Now, I’m not here to tell you that I urge you all to head to your kitchens immediately and rustle up a bacon sarnie fried to the crisp in vegetable oil. Neither am I instructing you to start heating a tin of beans to accompany the sausages in your greasy fry up. No, that is admittedly when pork is not at it’s most nutritious (to say the least) – and unfortunately I feel that Brits instantly associate these ideas with an actually highly nutritious meat.
‘Nutritious? Pork? Hold up… There’s two words I never thought I’d hear in the same sentence!’, You’re probably thinking…
Well – how about I really push the boat out and throw the words ‘lean’, ‘high protein’ and ‘iron rich’ in to the equation; just to surprise you that little bit more?
As the proud daughter of a pig farmer; I feel it’s time I shared my passion for what I call the #PowerOfPork – and I believe it’s time we started to embrace it in to our weekly dinners more often (that’s if you eat meat… Obvs).
You just need to look through every fitness blogger and health foodies Instagram feed to see an array of inventive, nurturing and delicious dishes made with chicken, turkey, fish and lean beef – which is all well and good. But think about this one: Do you ever see pork in there? Other than the occasional rasher of bacon fried in coconut oil (about that low carb, high fat kinda vibe) – the chances are it’s quite an occasional occurrence.
After coming to this realisation (and experiencing the lack of high quality British pork in the supermarkets with teeth gritting low prices to go with it) – I thought, ‘There’s actually a real opportunity to make a difference in the pig industry here’.
And even if it’s the smallest difference – where just one person tries this pork recipe (which is UH-MAZING by the way); that’s gotta be a start to a better future for the pork industry… Right? If I could change just a few perceptions on people’s pork views, then I’ll be happy.
And I promise, I’m not going to tell any porky pies here…
So it’s likely you’re now dying to know exactly why pork is not quite as bad for the bod as you initially thought…
Well, here is a direct link to a detailed Infographic from the Love Pork association – which breaks down every body loving nutrient and benefit this lip smacking tasty meat has to offer.
Oh, and FYI – Pork (when you choose the right cuts) is in fact a lean, mean muscle building MACHINE! You see, its high protein and low fat content (as low as 4%) makes pork pretty perfect for creating wholesome, satisfying and balanced meals that your whole fam will L O V E.
When you look for it in the supermarket, or even better – the local farm shop – go for the shoulder, loin or leg steak, as well as mince which makes a divine stir fry or pork burger.
And the final rule to remember (but absolutely not the least important)?
Always, always, always look for the British Tractor sign. This ensures your meat has been produced by British farmers who work their asses off all day every day to feed the nation with wonderfully high quality and delicious tasting pork.
So without further ado – let’s get on to the bit you’re waiting for… The recipe. I gotta say, I’m pretty excited about this one!
Pork can be thought of as a pretty dry and tasteless meat; but I feel like any one who says that just hasn’t been cooking it the right way… AKA thiiiis way 😉
The steak is super juicy, packed with flavour (surprisingly so much more than chicken!) and can be rustled up quicker than you can say ‘Put British Pork On Your Fork.’ The oat and mustard crust really elevates it to the next level: Acting like a breaded crust that goes all kinds of delicious when fried in the wonder food that is coconut oil!
You’ll no doubt be feeling more than satisfied with this baby – so I kept the side of vegetables both simple but still complimentary to the pork, marrying all the stunning flavours together juuuust nicely.
And the best part? You can do it all in one pan – at the same time – making the washing up that little bit easier. Winner winner, pork dinner! (That’s how it goes, right?)
So, on one final note; I truly hope that this recipe gives you a little insight in to how tasty, clean and nourishing pork can be – and ultimately encourage you to embrace the Power of Pork in the future. Tell yo’ mama, tell yo’ sister, tell allllll yo’ friends!
I know I may sound biased – and I should probably also mention that this is by no means a paid post; but I genuinely just feel truly passionate about this matter and I really hope you enjoy the recipe as much as I did.
If you do try it out – be sure to tag me on Instagram @sophiesblend and why not throw in the hashtag, #PowerOfPork – just to get this campaign rolling.
Now let’s do this thaaang!
- 2 pork medallions
- 1½ cup rolled oats
- 2 organic eggs
- 4 tbsp dijon mustard
- 2 parsnips (peeled with a julienne peeler)
- 4 cups spinach
- 10 cherry tomatoes, halved
- pink salt and black pepper, to taste
- 1 tbsp coconut oil
- ½ lemon
- First, flatten the steak by covering with baking paper and smacking it with continuously with a rolling pin. Also a great way to let out some steam.
- Crack the eggs in to one flat dish (big enough for the medallions) and whisk, whilst scattering the oats evenly in another.
- Cover both sides of the medallion with the dijon mustard, spreading evenly, before dipping them right in the egg. Transfer straight to the oats and ensure each side is covered nicely with the oats. Repeat with the other.
- Heat the coconut oil in a large pan until melted and add the medallion, and cook for 5-6 minutes on each side until the crust goes nice and golden. 5 minutes before the first is ready, throw in the spinach, tomato and parsnip strips and season with salt and pepper – cooking until the spinach wilts, the tomato goes tender and the parsnip goes golden and crispy. Now do the same with the other portion.
- Serve up with the pork on a plate, squeeze a little lemon on top and dig the hell in!