Healthy Eating

Source AHDB _Pork Lovepork.co.uk

Rebecca Adlington’s Sticky Pork Loin Medallions with Greens, Chilli and Coconut Rice



Cooking Time

15 Minutes


Cooking Skill


Easy



Serves

4 People


Ingredients


4 pork loin medallions – bashed to 1cm in thickness

1 tbsp rape seed oil, or other flavourless oil

250g tender stem broccoli

250g pak choi (4 standard or 8 baby, leaves separated)

2 tsp pre-chopped or squeezy chilli (for ease)

1 tsp pre-chopped or squeezy garlic or 1 clove chopped fresh (for midweek ease)

2 inches peeled ginger, sliced into matchsticks

2 tbsp sesame seeds, black or white (optional)

For the sauce

6 tbsp low salt soy sauce

3 tbsp runny honey

1 tsp Chinese 5 spice

1/2 tsp ground ginger

Juice 1 Lime

For the rice

2 x 250g packets Steamed coconut rice or dried rice with a tin of coconut milk stirred-in slowly while cooking

Method



1

Start by making the sauce. Pour all the ingredients, except the lime juice, into a small sauce pan and bring to the boil. When boiling, turn down to a simmer, stir well and allow to reduce by a 1/3rd, this will take about 2-3 minutes. Add the lime juice and leave to one side.


2

Pour ½ tbsp of rape seed oil into a medium size frying pan and turn the heat to medium high. Place the pork medallions between two sheets of cling film and bash the meat with a rolling pin to 1cm thickness which will ensure consistency of cooking, without over cooking. Lay the medallions in the pan to cook for 2 minutes on each side or until the juices run clear. Be careful not to overcook the pork, as it won’t take long.


3

When the pork is nearly cooked, brush each side with a little of the sauce and turn over in the pan a few times to create a sticky glaze. Control the heat to prevent the pork medallions burning or catching. Once cooked, remove the pork from the pan and allow it to rest. Clean the pan with a little kitchen towel to remove any burnt on bits and excess oil.


4

To the same pan, pour in the remaining oil. Place the pan back on the heat. Turn it to medium high and add the tender stem broccoli along with 2 tbsp of water. Cook for 4 minutes before adding the sliced ginger, chilli and garlic followed by the pak choi and another 2-3 tbsp of water.


5

Toss in the pan for a further 3 minutes until the leaves are wilted and the veg is cooked with a slight bite to it. Sprinkle in the sesame seeds if using.


6

Heat the rice as per the packet instructions. Serve and pile on the vegetables. Slice the rested pork thinly and serve on top. Pour over a few tbsps of the warm sauce and enjoy with a squeeze of lime juice and a few leaves of coriander.


Serving Suggestions

Serve with Lime wedges and Coriander


Additional Information

Pick Pork Medallions – find inspiration for quick, easy midweek meals

lovepork.co.uk




Toft Hall Farm

Toft

Knutsford

WA16 9PD

© 2017 Churches Together in Cheshire in association with Churches Together in England. Registered Charity No 1115015