Pork Leg Roast with Apples
Easy
6
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Flavoured with jerk seasoning these sizzling Caribbean Pork Medallions with a fresh pineapple salsa are a healthy and tasty midweek meal recipe.
Prep time: 15 mins
Cook time: 10 mins
Serves: 4
Cooking Skill: Easy
Step 1
In a shallow bowl, mix the jerk seasoning with the oil. Add the pork, spoon over the marinade and coat both sides. Cover and set aside for 5 minutes or longer for fuller flavour, if time allows.
Step 2
To make the salsa, mix all the ingredients together in a medium bowl, and season to taste.
Step 3
Heat a large non-stick frying or griddle pan for a couple of minutes until hot. Add the medallions to the pan and cook for 10 minutes, turning once or until the juices run clear.
Step 4
Steam or boil the sugar snap peas in a pan of water on the hob for a few minutes. Microwave the rice pouches according to pack instructions and stir in the kidney beans.
Step 5
Arrange the rice mix and sugar snap peas onto 4 serving plates. Once the medallions are cooked, cut into slices and arrange on top of the rice. Spoon some salsa over each medallion and serve.
Pork loin steaks could also be used, just remember to trim the fat off beforehand.
If preferred, use a flavoured rice pouch of your choice.
1785kj
423kcal
21%
7.5g
11%
1.3g
7%
8.1g
9%
0.52g
9%
Step 1
In a shallow bowl, mix the jerk seasoning with the oil. Add the pork, spoon over the marinade and coat both sides. Cover and set aside for 5 minutes or longer for fuller flavour, if time allows.
Step 2
To make the salsa, mix all the ingredients together in a medium bowl, and season to taste.
Step 3
Heat a large non-stick frying or griddle pan for a couple of minutes until hot. Add the medallions to the pan and cook for 10 minutes, turning once or until the juices run clear.
Step 4
Steam or boil the sugar snap peas in a pan of water on the hob for a few minutes. Microwave the rice pouches according to pack instructions and stir in the kidney beans.
Step 5
Arrange the rice mix and sugar snap peas onto 4 serving plates. Once the medallions are cooked, cut into slices and arrange on top of the rice. Spoon some salsa over each medallion and serve.
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