Five-spice pork medallions with pineapple salsa

Prep 25 min
Total 40 min
Serves 4

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2 cups
long-grain rice
4 cups
pineapple, peeled and cored, finely diced (about 4 cups)
red bell pepper, finely diced
green onion, finely chopped
1/2 cup
finely chopped cilantro
2 tbsp
small pork tenderloins, about 400 g each
1 tbsp
1/3 cup
2 tbsp
low-sodium soy sauce


  • 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.



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

How to peel and core a whole pineapple

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