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