When I sampled this Caribbean recipe in London last week, it was like a party in my mouth! So I’m inviting you all to try it too!
It was exactly what I needed while Autumn goes through the motions. I haven’t quite come to terms with the cooler and darker days yet. One minute it’s hat and gloves weather, then all of a sudden I can’t tear the layers off quick enough.
But as soon as I walked through the doors of L’atelier des Chefs in Marylebone for an evening cookery class with Olympic swimmer, Rebecca Adlington and the team at Love Pork, I was instantly won over by the appetiser I ate.When it comes to pork, I often don’t cook beyond the same ol’ pork chops, veg and gravy. It’s incredibly easy and doesn’t require too much thought when I’m busy for a spur of the moment roast-style dinner. So I was definitely keen to learn more recipes to try and get out of my lazy rut.
But there is something I’ve always done ever since joining Slimming World and that is remove all the fat and only cook with the medallion. I know it can be quite wasteful, but thankfully leaner options are now more available.
In fact, I found some very quickly in my local Aldi with the Red Tractor logo, so was a very affordable meal.
Who’s in the pic? Mel of Le Coin de Mel (far left), me (fourth in), Rebecca Adlington (to the right of me).
LET’S TALK PORK HEALTH BENEFITS!
Now, let’s forget chicken for a minute. Did you know that pork has a similar fat content? It’s typically less than 3% which is lower in saturated fat than chicken breast. I also think it’s much quicker to cook.
But there’s other health benefits too, like being low in sodium, high in protein and contains ten vitamins and minerals, including a rich source or vitamin B12 and B6.
And, like this recipe, can be cooked in minutes!
For the cooking class though, we actually cooked Rebecca’s Sticky Pork Loin medallions. (I’ll be sharing that with you in my next recipe too).
But we learnt that the key to cook pork evenly and quickly is to tenderise it first.
I remember my Mum would get her hammer out and let rip. Yet to prevent any damage, cling film comes in handy. I’m sure you know that, but I didn’t know the reason why. Oh, and another thing I enjoyed learning is that pork fillet is the leanest of all cuts.
Now, I can’t take credit for this recipe. It’s more inspired by Love Pork and you can find the original recipe here. I’ve just made a couple of minor adjustments to fit in to a “syn free”. I prefer saving my calories for a few cheeky treats.
But I personally don’t think it needs oil as it has so much flavour. And the salsa! I absolutely love it! The fruity pineapple works a charms with the chilli and coriander.
If you don’t like your food too hot though, just try halving the Jamaican Jerk seasoning! And don’t forget to let me know how you got on with the recipe.
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CAN’T MAKE IT RIGHT NOW? HERE’S A COUPLE OF PINS TO SAVE IT FOR LATER!
Slimming World Syn Free Caribbean Pork with Fruity Salsa
- 4 pork medallions All fat removed
- 1-3 tbsp Jamaican Jerk spice Depending how hot you like your food
- 4 rings pineapple finely chopped
- 12 cherry tomatoes Quartered
- 1 lime Juice only
- 1 bunch coriander chopped
- 1 small red chilli deseeded & chopped
- 1/2 red onion finely diced
- 240 g uncooked basmati rice cook according to packet instructions
- Cook the rice as instructed on the back of the packet.
- Meanwhile, on a chopping board, sandwich the pork loins between two sheets of clingfilm and flatten with the end of a rolling pin until about 1cm thick.
- Spray each side with frylight and rub all sides with the Jamaican Jerk spice.
- Now in a large bowl, mix
- Spray a large frying pan with frylight and fry each side of the pork for 3-4 minutes until cooked and leave to rest.
- In a large bowl, mix together the pineapple, tomatoes, onion, chilli, coriander, lime and seasoning.
- Slice the pork in to 1cm strips and serve on top of rice with the salsa and enjoy!
Disclosure: This post was sponsored by Love Pork. All opinions are my own.