Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
2161kj
512kcal
Pork, spinach and mango wraps
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Fresh and fruity, these sensational pork wraps make a tasty lunch option.
Prep time: 30 mins
Cook time: 6 mins
Serves: 2
Cooking Skill: Easy
Ingredients
For the pork
225g pork escallops, pork loin medallions or pork fillet, fat removed
2 tablespoons prepared curry powder
For the Chutney Relish
2 tablespoons
reduced calorie mayonnaise or plain Greek yogurt
4 teaspoons
mango chutney
Juice
of ½ lime or lemon
1
small ripe mango, stoned and cubed
50g baby spinach leaves
4 wholemeal wraps
Method
Step 1
For the Pork:
In a small bowl mix the pork and curry powder together, cover and marinate for 30 minutes.
Step 2
For the Chutney Relish:
In a small bowl mix the relish ingredients together and set aside.
Step 3
To cook the pork:
Cook the pork on a prepared hot griddle or under a grill according to your preference or until any meat juices run clear. Slice into strips.
Step 4
To serve:
To serve spread the chutney relish of over the base of each wrap, top with the spinach leaves and mango. Add the pork strips, roll up, cut in half and serve immediately with a crisp green salad.
Tips and Serving Suggestions
Cooking Times:
Pork Fillet: 10-12mins turning occasionally, 3mins in oven at 170°C, 3mins resting time. Internal Core temperature: 70°C or above.
Pork Loin Medallions: 5-6mins on each side, 3mins in oven at 170°C, 3mins resting time. Internal Core temperature: 70°C or above.
Pork Escallops: 1-2mins on each side, 1-2mins resting time. Internal Core temperature: 70°C or above.
Each serving provides
Based on escalope
26%
Fat
14.7g
21%
Saturates
3.6g
18%
Sugars
19.8g
22%
Salt
2g
33%
% of an adult's Reference intake
Typical energy values per 100g:
674kJ,
160kcal,
4.6g fat,
1.1g saturates
Each serving provides:
27.7g Protein,
68g Carbohydrate,
4.3g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
For the Pork:
In a small bowl mix the pork and curry powder together, cover and marinate for 30 minutes.
Step 2
For the Chutney Relish:
In a small bowl mix the relish ingredients together and set aside.
Step 3
To cook the pork:
Cook the pork on a prepared hot griddle or under a grill according to your preference or until any meat juices run clear. Slice into strips.
Step 4
To serve:
To serve spread the chutney relish of over the base of each wrap, top with the spinach leaves and mango. Add the pork strips, roll up, cut in half and serve immediately with a crisp green salad.
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