Makes 4 serves

Preheat oven to 200°C.  Rub mustard over 4 medallions to coat.  Combine chopped thyme, parsley, breadcrumbs and parmesan cheese in a large bowl.  Press coated pork medallions in breadcrumb mix to coat.  Heat a large pan, add olive oil.  Cook medallions for 8-10 minutes either side until golden. 

Put tinned tomatoes, water, tomato paste, stock cube, olive oil and salt and pepper in a blender, blend until completely smooth.  Place mixture and vegetables in a pan and simmer gently for 20 minutes add water if mixture becomes too dry.  Place ratatouille on individual plates and top with crusted pork medallion.



  • 4 pork medallions trimmed of any fat
  • 2 tablespoons of Dijon mustard
  • ½ cup of white or gluten free breadcrumbs
  • 1 tablespoons of thyme chopped
  • 1 tablespoon of parsley chopped
  • 1 tablespoon of grated parmesan cheese
  • 1 tablespoon of extra virgin olive oil



  • 420 grams of zucchini sliced
  • 100 grams of mushroom sliced
  • ½ tin of tomatoes
  • 1 cup of water
  • 1 tub (200 grams) of pure tomato paste
  • 1 chicken stock cube
  • 1 tablespoon of olive oil
  • Salt and pepper to taste