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Five-spice pork medallions with pineapple salsa

4

  • Prep Time25 min
  • Total Time40 min
  • Makes4 servings
Five-spice pork medallions with pineapple salsa

Photo, Roberto Caruso.

Chatelaine Triple Tested

Ingredients

  • 2 cups long-grain rice

  • 4 cups water

  • 1 pineapple, peeled and cored, finely diced (about 4 cups)

  • 1 red bell pepper, finely diced

  • 1 green onion, finely chopped

  • 1/2 cup finely chopped cilantro

  • 2 tbsp lime juice

  • 2 small pork tenderloins, about 400 g each

  • 1 tbsp sesame oil

  • 1/3 cup hoisin sauce

  • 2 tbsp low-sodium soy sauce

  • 2 tsp hot chili-garlic sauce

  • 1 tsp five-spice powder

Instructions

  • COMBINE rice with water in a large saucepan. Cook, following package directions, until rice is tender and water has been absorbed, 18 to 20 min. Spread rice onto a baking sheet to cool slightly.

  • STIR pineapple with bell pepper, onion, cilantro and lime juice in a medium bowl. Reserve and refrigerate 2 1/2 cups pineapple salsa and 3 cups rice for pineapple-pork fried rice.

  • CUT pork into 1-in. rounds. Season with fresh pepper.

  • HEAT a very large non-stick frying pan over medium-high. Add oil, then pork. Sauté until golden and cooked through, 4 to 6 min per side. Add hoisin, soy, chili-garlic sauce and five-spice powder. Stir until heated through. Cool half of meat and sauce, then refrigerate for pineapple-pork fried rice.

  • SERVE remaining pork and sauce over rice with salsa.

Nutrition (per serving)

Calories 493, Protein 29g, Carbohydrates 86g, Fat 4g, Fibre 5g, Sodium 389mg.
Excellent source of vitamin C.

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