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Looking for a different lunch?  Prepare these peanut pork medallions

Looking for a different lunch? Prepare these peanut pork medallions

Looking for a different lunch?  Prepare these peanut pork medallions

Many times we run out of ideas to surprise our diners for lunch, but Colette Olaechea always seems to have a new recipe to share. Thus, she teaches us how to prepare delicious pork medallions with peanuts, which go perfectly with sweet potatoes in breadcrumbs. She takes note of both succulent recipes.


For the peanut pork:

  • 1 kilo pork loin
  • 2 medium red onions in small squares
  • 2 minced garlic cloves
  • 1/3 cup of ground chili pepper, yellow or mirasol
  • a pinch of oregano
  • some parsley leaves
  • 1/2 cup roasted peanuts
  • 3 slices of bread
  • 2 cups broth (chicken, pork or vegetable)
  • Black pepper and chapa (sweet pepper)
  • Salt

For the battered sweet potatoes:

  • 5 medium sweet potatoes
  • 2 eggs
  • 2 cups flour
  • 1.5 cups of vegetable oil
  • Salt


In a pot with vegetable oil, cook the onions and garlic over medium heat. Then add the oregano and the black pepper. Then add the chili paste of your choice (panca, green or mirasol), cook for a few minutes. At the same time, blend the peanuts, bread and parsley leaves with the broth and add it to the pot. Cook for approximately 5 more minutes. Taste and season. Reserve. On the other hand, cut the pork loin into medallions of approximately 5 cm, season with salt and black pepper and cook on the grill in a non-stick pan with a little vegetable oil. Reserve.

For the battered sweet potatoes:

Peel them and cook them in boiling salted water until they are cooked just right. Then cut them into slices of 2 to 3 cm approximately and pass them in flour, then in beaten egg (with a pinch of salt) and finally in flour again, a pinch of salt is also added to the flour, so that it has flavor. Fry in oil for a few minutes until lightly golden. Remove them with a skimmer suitable for hot oil and place them on a plate with absorbent paper.

Serve the medallions with the peanut sauce on top and accompany them with the battered sweet potatoes and the salad.

Note: You can prepare this dish with grilled chicken thighs or frayed chicken (as if it were ají de gallina). So that the little ones can eat and enjoy this recipe, clean their chili peppers well and boil them so that they do not sting.

For more simple and delicious recipes to enjoy with the family, follow me every Monday on Advantage.

PS: They tell me if they prepare it.

My love, colette

Source: Elcomercio

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