Caribbean Pork Medallions with Salsa
For the marinated pork:
- 4 pork loin medallions
- OR 6 pork fillet medallions/ a whole fillet cut into 1cm medallions
- 2 tbsp jerk seasoning (or to taste)
- 1 tbsp vegetable oil
For the salsa:
- 120g pot/pouch fresh pineapple and its juices, cut into 1 cm cubes
- 12 cherry tomatoes, quartered
- 1 lime, juice of
- 1 small bunch coriander, chopped
- 1 small red chilli, chopped (optional)
- 1/2 medium red onion, finely chopped
- Small pinch salt & pepper
- 2 pouches microwaveable rice with peas (beans)
- 200g sugar snap peas
Pre-heat the oven to 180C / 350F/ Gas Mark 4.
Place the medallions on a board between 2 layers of cling film. Using the base of a small saucepan or rolling pin, bash them all over until they’re 1cm thin.
In a shallow bowl, mix the jerk seasoning with the vegetable oil. Add the pork and spoon over the marinade to coat the pork. Set aside for 10 mins, or longer if you wish.
To make the salsa, add all the ingredients to a bowl, mix well and season to taste.
Heat an ovenproof pan or griddle pan for a couple of minutes until hot. Add the pork medallions to the pan and cook for three minutes on one side. Then turn the medallions over and place the pan in the oven to cook for a further six to eight mins or until the juices run clear.
Steam or boil the sugar snap peas in a pan of water on the hob and microwave the rice pouches as per pack instructions.
Once the medallions are cooked, remove from the oven and place on to four individual dinner plates to rest.
Divide the rice and sugar snap peas equally amongst the plates and spoon some pineapple salsa over each medallion to serve.
Pork loin steaks could also be used, just remember to trim the fat off beforehand.