seared local pork medallions with rich SunSelect vegetable ratatouille

Posted by Executive Chef Jeff Massey of Restaurant 62

March 27, 2012

Prep Time: 30 min

Cook Time: 20 min

Serves: 4


For the Pork:

4 centre cut pork loin steaks
salt and pepper to taste

Season the pork steaks liberally to taste with salt and pepper. Sear over medium high heat for 5-7 minutes per side, or until desired doneness is achieved. Allow to rest for 3 minutes before slicing.

For the Ratatouille:

4 tbsp extra virgin olive oil
1 zucchini
1 red SunSelect pepper, diced
2 yellow SunSelect peppers, diced
1 red onion, diced
4 vine ripened SunSelect tomatoes, diced
1/4 cup raisins
1/4 cup kalamata olives, pitted
1 tbsp capers
2 cloves garlic, minced
1 tbsp each chopped fresh rosemary, sage, basil and thyme
1/2 cup white wine
1 cup tomato sauce
salt and pepper to taste

Preheat a large pot, add olive oil, onions, zucchini and peppers, season with salt and pepper. Cook for 5 minutes, stirring regularly. Add tomatoes, garlic, capers, olive, herbs, and raisins. Cook for an additional 5 minutes. Add white wine and tomato sauce and cook for 5 minutes more, stirring often. Adjust seasoning to taste.

to plate
Spoon a generous portion of ratatouille into the centre of a plate and arrange sliced pork loin over.