Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
2101kj
500kcal
Quick Pork Curry with Turmeric
Add to list
A curry doesn’t just have to be a weekend treat, especially when it’s this easy!
Prep time: 15 mins
Cook time: 15-20 mins
Serves: 4
Cooking Skill: Easy
Ingredients
4 pork loin medallions, fat removed cut into 1cm thick strips (or 12 pork fillet medallions or 4 loin steaks, fat and cut into 1cm thin strips
2 teaspoons
oil
1 onion, peeled and sliced
1 teaspoon
garlic and ginger paste or 1 garlic clove, peeled, chopped and mixed with 1 teaspoon ginger purée
1 teaspoon
ground turmeric
2 teaspoons
Madras curry powder
8
curry leaves (optional)
200ml
lighter coconut milk
200ml
hot reduced salt vegetable stock
1 tablespoon
cornflour
200g
green beans, fresh or frozen, trimmed and halved
Finely grated zest and juice of 1 lime
To garnish
Handful toasted raw cashew nuts
Handful freshly chopped coriander
To serve
300g
rice
Method
Step 1
Cook the rice according to the packet instructions and set aside.
Step 2
Meanwhile, heat the oil in a medium non-stick pan, add the onion, garlic and ginger and fry gently for 2-3 minutes until soft.
Step 3
Add the spices and curry leaves (if using) and cook for a further minute. Mix the cornflour with the coconut milk and add to the pan with the stock. Bring to the boil, reduce the heat and simmer for 2 minutes, stirring gently until thickened.
Step 4
Add the pork, green beans, lime zest and juice. Stir gently. Simmer for a further 5–8 minutes, or until the pork is cooked through and the beans are tender.
Step 5
Divide evenly between four plates. Spoon over the curry and garnish with the toasted cashews and fresh coriander. Serve immediately.
Each serving provides
Based on fillet
25%
Fat
13.5g
19%
Saturates
5.3g
27%
Sugars
4.8g
5%
Salt
0.39g
7%
% of an adult's Reference intake
Typical energy values per 100g:
426kJ,
101kcal,
2.7g fat,
1.1g saturates
Each serving provides:
32.4g Protein,
59.8g Carbohydrate,
5.1g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Cook the rice according to the packet instructions and set aside.
Step 2
Meanwhile, heat the oil in a medium non-stick pan, add the onion, garlic and ginger and fry gently for 2-3 minutes until soft.
Step 3
Add the spices and curry leaves (if using) and cook for a further minute. Mix the cornflour with the coconut milk and add to the pan with the stock. Bring to the boil, reduce the heat and simmer for 2 minutes, stirring gently until thickened.
Step 4
Add the pork, green beans, lime zest and juice. Stir gently. Simmer for a further 5–8 minutes, or until the pork is cooked through and the beans are tender.
Step 5
Divide evenly between four plates. Spoon over the curry and garnish with the toasted cashews and fresh coriander. Serve immediately.
EXPLORE OUR RECIPE COLLECTIONS
Discover our collections of recipes for all occasions, seasons and your favourite pork cuts here.
Recipe collectionsDISCOVER PORK
View the range of versatile cuts and cooking techniques for delicious pork.
Discover PorkWHAT WE DO HERE AT LOVE PORK
Sharing quick & easy pork recipe inspiration & cooking advice.
What we do