Heathy Sticky Pork Medallions with Greens
Originally Rebecca Adlington's sticky pork recipe, but adapted to a low fat, low sugar diet.
Servings: 4 people
Calories: 235kcal
Equipment
Ingredients
- Frylight
- 4 pork medallions tenderised until 1cm thick
- 200 g tender stem broccoli
- 250 g pak choi
- ½ to 1 small red chilli deseeded & finely sliced
- 1 garlic clove minced
- 2 inches fresh ginger peeled & grated
- 1 pinch sesame seeds per person
- 3 tablespoon light soy sauce
- 1.5 tablespoon honey
- ½ teaspoon Chinese 5 spice
- ½ teaspoon ground ginger
- Juice 1 lime
- 5 tbsp (or more) water
- 120 g basmatic rice (uncooked weight)
Instructions
- 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)
Nutrition
Calories: 235kcal | Carbohydrates: 38g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 828mg | Potassium: 474mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3158IU | Vitamin C: 81mg | Calcium: 107mg | Iron: 2mg