Ingredients

200g lean pork pounded thin and cut into medallions
¾ cup zucchini slices and broccoli florets
¼ cup thinly sliced mushrooms
1 clove garlic, crushed
2 tablespoons water
Olive oil
Tuscan herbs
Crushed almonds to garnish

Method

Sprinkle Tuscan herbs over pork medallions. Coat a non-stick frying pan with olive oil. Over high heat, stir-fry garlic, mushrooms and pork medallions until golden brown. Add water, toss in the vegetables and continue tossing until pork is cooked and vegetables are tender. Garnish with crushed almonds.

Protein count per serve: 30g
Serves 2