Caribbean Pork Medallions with Salsa
Shimmy through the week with succulent pork medallions and colourful pineapple salsa
For the marinated pork:
- 4 pork loin medallions
- 2 tablespoons jerk seasoning (or to taste)
- 1 tablespoon vegetable oil
For the salsa:
- 120g pot/pouch fresh pineapple in natural juice, cut into 1cm cubes
- 12 whole cherry tomatoes, quartered
- Juice of 1 lime
- 1 small bunch fresh coriander, chopped
- 1 small red chilli, deseeded and chopped (optional)
- 1 small red onion, peeled and finely chopped
- 2 x 250g pouches of microwaveable rice and peas (kidney beans, not garden peas)
- 200g sugar snap peas
Preheat the oven to 180°C, 160°C fan, gas mark 4.
Place the medallions on a chopping board between two layers of cling film. Using the base of a small saucepan or a rolling pin, bash them all over until 1cm thin.
In a shallow bowl, mix the jerk seasoning with the oil. Add the pork, spoon over the marinade and coat both sides. Set aside for 10 minutes, or longer for fuller flavour if you wish.
To make the salsa, mix all the ingredients together in a medium bowl and season to taste.
Heat an ovenproof frying or griddle pan for a couple of minutes until hot. Add the medallions to the pan and cook for 3 minutes on one side. Turn the medallions over and place the pan in the oven to cook for a further 6–8 minutes or until the juices run clear.
Steam or boil the sugar snap peas in a pan of water on the hob for a few minutes and microwave the rice pouches as per packet instructions.
Once the medallions are cooked, remove from the oven and place onto individual plates. Divide the rice and sugar snap peas equally between the plates, spoon some pineapple salsa over each medallion and serve.
Pork loin steaks could also be used, just remember to trim the fat off beforehand.