| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Waitrose1 |
2 |
servings |
INGREDIENTS
| 15 |
ml |
Waitrose Olive Oil; (1tbsp) |
| 10 |
ml |
Waitrose Pure Clear Honey; (2tsp) |
| 75 |
ml |
Lemon juice; (5tbsp) |
| 135 |
ml |
Orange juice; (4 1/2 fl oz) |
| 1 |
|
Clove garlic; crushed |
| 6 |
|
2.5 cm; (1") sprigs fresh |
|
|
; rosemary |
| 30 |
ml |
Fresh parsley; finely chopped |
|
|
; (2tbsp) |
|
|
Salt and freshly ground black pepper |
| 1 |
|
340 g pack Waitrose Pork Medallions |
| 5 |
ml |
Green peppercorns in brine; drained (1tsp) |
| 1 |
|
Small; ripe mango, peeled, |
|
|
; stoned and sliced |
INSTRUCTIONS
THE MARINADE
Mix together the marinade ingredients and pour over the pork. Cover
and leave in the refrigerator to marinate for several hours or
preferably overnight, turning the meat occasionally.
Remove the pork from the marinade. Heat a small, non-stick frying
pan. Add the pork and quickly brown on both sides. Reduce the heat
and cook for approximately 6 minutes each side or until thoroughly
cooked. Remove from the pan and keep warm.
Add the marinade to the pan and bring to the boil, stirring. Simmer
for approximately 3 minutes to reduce and thicken slightly.
Stir in the peppercorns and mango slices and heat through. Serve the
sauce spooned over the meat, accompanied by baby new potatoes and a
mixed green salad.
Converted by MC_Buster.
NOTES : This recipe uses Waitrose Pork Medallions which contain less
than 5% fat. Look out for the Diet Choice symbol on our packs. The
pork is pan-fried and finished with peppercorns and slices of fresh
mango.
Converted by MM_Buster v2.0l.
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