Flavoured with jerk seasoning these sizzling Caribbean pork medallions with a fresh pineapple salsa are a healthy and tasty midweek meal recipe.
Cooking time: 10 minutes
Serves: 4 people
Cooking skill: easy
For the marinated pork:
- 4 pork loin medallions, fat removed, or 1 whole fillet, trimmed and cut into 8 medallion slices, or 6 fillet medallions
- 2 tablespoons prepared jerk seasoning (or to taste)
- 1 tablespoon vegetable oil
For the salsa:
- 120g pot/pouch fresh pineapple in natural juice, cut into 1cm cubes
- 12 whole cherry tomatoes, quartered
- Juice of 1 lime
- 1 small bunch fresh coriander, chopped
- 1 small red chilli, deseeded and chopped (optional)
- 1 small red onion, peeled and finely chopped
- 200g sugar snap peas
- 2 x 250g pouches of microwaveable rice
- 1 x 400g can kidney beans, drained and rinsed
- In a shallow bowl, mix the jerk seasoning with the oil. Add the pork, spoon over the marinade and coat both sides. Cover and set aside for 5 minutes or longer for fuller flavour, if time allows.
- To make the salsa, mix all the ingredients together in a medium bowl, and season to taste.
- Heat a large non-stick frying or griddle pan for a couple of minutes until hot. Add the medallions to the pan and cook for 10 minutes, turning once or until the juices run clear.
- Steam or boil the sugar snap peas in a pan of water on the hob for a few minutes. Microwave the rice pouches according to pack instructions and stir in the kidney beans.
- Arrange the rice mix and sugar snap peas onto 4 serving plates. Once the medallions are cooked, cut into slices and arrange on top of the rice. Spoon some salsa over each medallion and serve.
- If preferred, use a flavoured rice pouch of your choice.
- Pork loin steaks could also be used, just remember to trim the fat off beforehand.