Five-spice pork medallions with pineapple salsa
4
- Prep Time25 mins
- Total Time40 mins
- Makes4 servings
Photo, Roberto Caruso.
Ingredients
2 cups long-grain rice
4 cups water
1 pineapple, peeled and cored, finely diced (about 4 cups)
1 red bell pepper, finely diced
1 green onion, finely chopped
1/2 cup finely chopped cilantro
2 tbsp lime juice
2 small pork tenderloins, about 400 g each
1 tbsp sesame oil
1/3 cup hoisin sauce
2 tbsp low-sodium soy sauce
2 tsp hot chili-garlic sauce
1 tsp five-spice powder
Instructions
COMBINE rice with water in a large saucepan. Cook, following package directions, until rice is tender and water has been absorbed, 18 to 20 min. Spread rice onto a baking sheet to cool slightly.
STIR pineapple with bell pepper, onion, cilantro and lime juice in a medium bowl. Reserve and refrigerate 2 1/2 cups pineapple salsa and 3 cups rice for pineapple-pork fried rice.
CUT pork into 1-in. rounds. Season with fresh pepper.
HEAT a very large non-stick frying pan over medium-high. Add oil, then pork. Sauté until golden and cooked through, 4 to 6 min per side. Add hoisin, soy, chili-garlic sauce and five-spice powder. Stir until heated through. Cool half of meat and sauce, then refrigerate for pineapple-pork fried rice.
SERVE remaining pork and sauce over rice with salsa.
Nutrition (per serving)
Calories 493, Protein 29g, Carbohydrates 86g, Fat 4g, Fibre 5g, Sodium 389mg.
Excellent source of vitamin C.