Grilled Pork With Warm Cranberry Dressing and Pistachios

• 6 pork medallions
• 2 tablespoons olive oil
• sea salt
• ground black pepper
• 200 g green beans, topped and blanched
• 1 bunch watercress
• 14 cup pistachios, chopped
• 60 ml marsala or 60 ml port wine
• 250 ml chicken stock
• 125 ml dried cranberries

1. Preheat the oven to 200C.
2. Brush the pork with oil and season liberally with salt and pepper.
3. Sear the pork in a hot pan for 1 minute on each side, then place on a baking tray, putting the pan aside for the cranberry dressing, and bake for 10 minutes.
4. Meanwhile, add the marsala to the pork pan and deglaze for 30 seconds, then add the chicken stock and reduce for 5 minutes.
5. Add cranberries and cook for 1 minute.
6. Remove the pork from the oven and slice into 3 pieces.
7. Place green beans and watercress on a serving plate and arrange slices of pork on top.
8. Pour the cranberry sauce over the pork and sprinkle with pistachios.

pork medallions, olive oil, salt, ground black pepper, green beans, watercress, pistachios, marsala, chicken stock, cranberries

Taken from www.food.com/recipe/grilled-pork-with-warm-cranberry-dressing-and-pistachios-275587 (may not work)