Five-spice pork medallions with pineapple salsa

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PREP TIME

25 min

TOTAL TIME

40 min

Serves

4

Five-spice pork medallions with pineapple salsa

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.

 

How to peel and core a whole pineapple

Nutrition (per serving)

  • Calories
  • 493,
  • Protein
  • 29 g,
  • Carbohydrates
  • 86 g,
  • Fat
  • 4 g,
  • Fibre
  • 5 g,
  • Sodium
  • 389 mg.
  • Excellent source of
  • vitamin C
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