Rebecca Adlington’s Sticky Pork Loin Medallions with Greens, Chilli and Coconut Rice
Typically used for sear and bake, roasting, frying/stir frying and slow cooking.
Sear and bake
It’s difficult to give precise timings, as the thickness of this cut can vary hugely. So we suggest to sear the outside by frying briefly in a frying pan, then placing the meat in the middle of a medium heat oven for the remainder of the cook. You will know it’s cooked when the juices run clear, the meat is steaming throughout and there is no pink meat on the inside, and remember to let it rest for a couple of minutes.
It can be done on the hob or in the oven, and allows the meat and vegetables (approx 350g chunky root vegetables and 150ml liquid (eg stock, wine, cider, beer or water) per 450g of meat) to simmer slowly. This is ideal for tenderising some of the tougher cuts.
Cook in either a large heavy based saucepan or an ovenproof casserole dish with a tight fitting lid, to prevent the pan drying out, cook on a low heat or if in the oven at 170°C, 150°C Fan, Gas Mark 3 for about 1- 1 1/2 hrs.