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Medallions of BBQ Pork Fillet served on a bed of Sautéed Baby Spinach with Roasted Herb Potatoes and an Apple, Pineapple and Ginger Sauce

Warren's Main, Series 3, Come Dine with Me Australia.


  • Medallions’ of BBQ Pork Fillet:

  • 3 lengths of pork fillet

  • 1 tbsp olive oil

  • Roasted Herb Potatoes:

  • 10 medium sized roasting potatoes

  • 1 tsp garlic powder

  • 1 tbsp of mixed herbs (rosemary, thyme, basil, oregano, chives)

  • 1 tsp salt and 1 tsp pepper

  • ¼ cup Olive Oil

  • Apple, Pineapple and Ginger Sauce:

  • 4 rings of pineapple

  • 3 cooking apples (granny smith)

  • 50g butter

  • 2 tbsp sugar

  • Sautéed Baby Spinach:

  • 250g of baby spinach

  • 50g butter


  • Medallions’ of BBQ Pork Fillet::

  • 1.

    On a preheated BBQ hotplate place the full length pork fillets in a tablespoon of olive oil and cook for 4-5 minutes before turning 90 degrees.

  • 2.

    Repeat the 4-5 minutes and turn 90 degrees a further 3 times until fully turned and finished.

  • 3.

    Allow the cooked fillets to sit for 5 minutes, and then diagonally slice into 2-3cm thick medallions (or as desired).

  • Roasted Herb Potatoes::

  • 1.

    Preheat oven to 200 degrees.

  • 2.

    Peel and cut potatoes into 4 – 5 cm chunks and boil in water for 7 minutes. Drain, then ‘fluff’ the potatoes up by shaking them together in a covered bowl.

  • 3.

    Place the potatoes into a plastic bag and add ¼ cup of olive oil, garlic powder, mixed herbs, paprika, salt and pepper, and shake well to ensure they are evenly coated.

  • 4.

    Place on an oiled roasting dish/pan and cook for 1 hour, or until well browned and crispy.

  • Apple, Pineapple and Ginger Sauce::

  • 1.

    Peel and core the apples and puree in a food processor.

  • 2.

    In a saucepan over a medium heat, melt butter and add the pureed apple, chopped pineapple and finely grated ginger.

  • 3.

    Cook for 2-3 minutes then add sugar, salt and pepper. Cook for further 1 minute then set aside and cover with cling wrap.

  • 4.

    Vegetable stock can be added to get a thinner consistency.

  • Sautéed Baby Spinach::

  • 1.

    Bring to a medium heat an appropriate sized saucepan and add the butter and the baby spinach.

  • 2.

    Sauté while turning the spinach for approximately 2 minutes or to the point when the spinach just begins to wilt.


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Posted by LindaReport
Has anyone else noticed that the apple pineappe and ginger sauce recipe does not contain any ginger? I had thought to try it it until I noticed the omission and wondered what else was missing.
Posted by Steven jobsReport
Funny ****!
Posted by Jeanette72Report
Yes, i suppose we can guess but would like to know right amount