Cook the grains (preferably steamed) or as per pack instructions. ( See recipe tips).
Cut the pork fillet into 1cm thick medallions. Season with salt, pepper and set aside.
Wash and shred the veggies.
In a deeper frying pan add a tiny knob of butter or 1 teaspoon coconut oil. Add the chunkily cut peppers and the shredded red cabbage. Cook for 4 min tossing occasionally. Add the leek and cook for 2 min. Keep tossing like a real pro.
Add the frozen soya beans, season well with salt and pepper, add the Cayenne pepper (if using), toss more and cook for a further 3 min.
Mix the grains in and stir.
Cook the pork medallions by adding some butter and coconut oil to a frying pan or skillet over high heat. Cook each medallion for 4 minutes on each side.
Depending on the size of your frying pan or skillet and the number of medallions you wish to cook, you may need to do this in batches to avoid overcrowding the pan. I only cook 4 medallions in one pan. Use two pans to do simultaneous cooking or you will need to transfer them to a warm plate.
Assemble the dish by transferring the grains and the veggies to a plate and adding the pork medallions over.
Drizzle some sticky balsamic vinegar over and serve. Enjoy it. Simply magnificent, to say the least.