Pan-seared pork medallions on watercress
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* PLUS Cooking time: 4 minutes
The bright, peppery flavour of leafy watercress stands up well to the sweet, sour and salty vinaigrette that coats the rounds of succulent pork.
, or 142-g pkg spinach, about 8 cups
1 small bunch
, thinly sliced
- Cut tough stems from watercress and discard. Wash very well and pat dry. Divide each tangerine in half. Lay flat side down, then slice into half moons. Divide watercress, tangerines and radishes among dinner plates.
- In a small bowl, whisk soy with maple syrup, rice vinegar, curry paste and sesame oil. Slice pork into ½-in. (1-cm) rounds, then place in another bowl. Drizzle with about 1 tbsp (15 mL) soy mixture. Stir to coat.
- Lightly oil a large frying pan, preferably non-stick, and set over medium. When hot, add pork, cooking until golden, about 2 min per side. Lay medallions on watercress salad. When all pork has been removed, pour remaining soy mixture into pan. Stir until warm, about 30 sec. Drizzle over salads.
Nutrition (per serving)
- 28 g,
- 15 g,
- 8 g,
- 3 g,
- 789 mg.