Rebecca Adlington’s Sticky Pork Loin Medallions with Greens, Chilli and Coconut Rice
- 4 pork loin medallions – bashed to 1cm in thickness
- 1 tbsp rape seed oil, or other flavourless oil
- 250g tender stem broccoli
- 250g pak choi (4 standard or 8 baby, leaves separated)
- 2 tsp pre-chopped or squeezy chilli (for ease)
- 1 tsp pre-chopped or squeezy garlic or 1 clove chopped fresh (for midweek ease)
- 2 inches peeled ginger, sliced into matchsticks
- 2 tbsp sesame seeds, black or white (optional)
For the sauce
- 6 tbsp low salt soy sauce
- 3 tbsp runny honey
- 1 tsp Chinese 5 spice
- 1/2 tsp ground ginger
- Juice 1 Lime
For the rice
- 2 x 250g packets Steamed coconut rice or dried rice with a tin of coconut milk stirred-in slowly while cooking
Start by making the sauce. Pour all the ingredients, except the lime juice, into a small sauce pan and bring to the boil. When boiling, turn down to a simmer, stir well and allow to reduce by a 1/3rd, this will take about 2-3 minutes. Add the lime juice and leave to one side.
Pour ½ tbsp of rape seed oil into a medium size frying pan and turn the heat to medium high. Place the pork medallions between two sheets of cling film and bash the meat with a rolling pin to 1cm thickness which will ensure consistency of cooking, without over cooking. Lay the medallions in the pan to cook for 2 minutes on each side or until the juices run clear. Be careful not to overcook the pork, as it won’t take long.
When the pork is nearly cooked, brush each side with a little of the sauce and turn over in the pan a few times to create a sticky glaze. Control the heat to prevent the pork medallions burning or catching. Once cooked, remove the pork from the pan and allow it to rest. Clean the pan with a little kitchen towel to remove any burnt on bits and excess oil.
To the same pan, pour in the remaining oil. Place the pan back on the heat. Turn it to medium high and add the tender stem broccoli along with 2 tbsp of water. Cook for 4 minutes before adding the sliced ginger, chilli and garlic followed by the pak choi and another 2-3 tbsp of water.
Toss in the pan for a further 3 minutes until the leaves are wilted and the veg is cooked with a slight bite to it. Sprinkle in the sesame seeds if using.
Heat the rice as per the packet instructions. Serve and pile on the vegetables. Slice the rested pork thinly and serve on top. Pour over a few tbsps of the warm sauce and enjoy with a squeeze of lime juice and a few leaves of coriander.
Serve with Lime wedges and Coriander