Fried Pork Medallions with Fresh Grapes and Parsnips Slices
1 cup seedless red grapes
2 teaspoons grape seed oil, or rice bran oil
Freshly ground pepper and coarse salt to taste
1 teaspoon fresh rosemary leaves, finely chopped
3 small to medium parsnips, peeled and cut into slices about 1/4 inch thick (7 mm)
6 oz (160 g) pork tenderloin, sliced into medallions about into 3/4 inch thick (2 cm)
Using a large frying pan or a wok, heat the oil over medium-high until hot. Season the pork with salt and pepper. Stir fry the pork medallions and parsnip slices, separately until just cooked, and nicely browned on the outside. Combine the pork and parsnips together in the pan and add the rosemary and grapes. Lower the heat and stir occasionally while waiting for the grapes to shrink and pop, releasing the juice into the mixture. Check that the pork is cooked in the centre (generally takes 3-5 minutes). Serve warm with a salad as a snack or a light lunch.