So I’m back on the pork medallions again because I had such a fun night last week in Marylebone cooking with Olympic swimmer, Rebecca Adlington and finally meeting up with some online foodie friends!
The moment we stepped through the door, Rebecca and the lovely team at Love Pork had whipped up some delicious Caribbean pork, awaiting our arrival. If you want to learn how to make it, then you can find that here. The salsa was out of this world that when I recreated it, I ate it all to myself!
And once we’d learnt about how pork was just as lean as chicken (or even leaner in some cases, like loin), Rebecca showed us how to make one of her favourite recipes, being these sticky pork medallions.
After a matter of minutes of her LIVE demonstration, it was ready to eat, yet still healthy and delicious, so thought this would be a great one to share with you in case you struggle for time cook sometimes. Particularly if you’re like me and feel more tired while trying to adjust to the darker nights and colder days. BOO!
I have altered it slightly though to cut down on syns by swapping with frylight and halving the honey, but you’re more than welcome to follow the original recipe here if you wish.
And the other great news is that it’s all cooked in the same pan to save on washing up. Hoorah!
To make sure it’s syn free, I always remove the fat and only cook with the medallion, however, they’re becoming increasingly more available in supermarkets now (I found mine in Aldi with the Red Tractor logo). But it’s a meat that also lends itself to healthy eating with its high protein content, low sodium and ten vitamins and minerals.
But cooking pork with different flavours was particularly refreshing as I’d fallen in to a repetitive trap of pork chops, veg and gravy recently while I renovate our house. Yet it’s actually just as versatile as chicken.
And during our session, cooking, we infused it with fresh ginger, chilli, ginger and Chinese spices, then complimented it with fresh blanched vegetables for some bite.
Once we’d finished, we all gathered round at our table at L’atelier des Chefs and finally caught up and tucked in before setting off for home.
This will definitely be a regular in my house from now on, but you can find many more healthy Love Pork recipes right here.
And if you don’t want to miss out on future recipes, then why not subscribe for free below to get the latest straight in your inbox?
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Slimming World 1 Syn Each Sticky Pork Medallions
Originally Rebecca Adlington's sticky pork recipe, adapted to suit a low syn Slimming World plan.
- 4 pork medallions tenderised until 1cm thick
- 200 g tender stem broccoli
- 250 g pak choi
- 1/2 to 1 small red chilli deseeded & finely sliced
- 1 garlic clove minced
- 2 inches fresh ginger peeled & grated
- 1 pinch sesame seeds per person Syns negligible
- 3 tbsp light soy sauce
- 1.5 tbsp honey (1 syn each when serving 4)
- 1/2 tsp Chinese 5 spice
- 1/2 tsp ground ginger
- Juice 1 lime
- 5 tbsp (or more) water
- 120 g basmatic rice (uncooked weight)
Cook the rice as instructed on the back of the packet.
Pour the soy sauce, honey in a frying pan and dried spices in to a frying pan, stir well while simmering and reduce down roughly by a quarter and pour in to a jug.
Clean the pan and spray with frylight, then add the tenderised pork medallions and cook both sides for 2 minutes or until the juices run clear.
Now pour over half the soy sauce on to the medallions and continue frying for another 2-3 minutes and swirling the sauce and meat around to ensure everything has a good coating.
Set the pork aside, clean the pan again before spraying with frylight once more and add all of the vegetables, ginger, chilli, garlic and a splash of water and fry until wilted. You may need to add more water to prevent catching.
Serve the vegetables, rice and slice the pork and place on top.
Drizzle the remaining soy sauce glaze on top of each medallion and a small pinch of sesame seeds on each if using and enjoy!
If you enjoyed it, don't forget to tag me on Instagram with a photo (@TastefullyVikkie)
Disclosure: This post was sponsored by Love Pork. As always, all opinions are truthful.