Caribbean pork medallions

Name: Caribbean pork medallions
Cook time: 20 min
Yield: 2
Cuisine: Caribbean

with pea wild rice and pineapple salsa

Ready in around 20 mins

RECIPE FACT:

Did you know pork should be cooked the same way red meat is cooked? Overcooking will cause all the juices to cook out and cause the meat to be tough.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO MAKE THE PINEAPPLE SALSA:
Finely dice the pineapple and place into a small bowl. Remove the mint leaves from their stalks, roughly chop and add to the bowl. Season with salt and pepper, drizzle with olive oil and stir to combine.
2. TO PREPARE THE RICE:
Open the bag of steamed mixed rice, squeezing gently on the bag to break up any large clumps. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the rice, season with salt and cook for 1-2 mins. Add the peas then cook for a further 1-2 mins. Remove from the pan into a serving bowl and add the baby spinach. Toss to combine and cover to keep warm.
3. TO COOK THE PORK:
Remove the pork medallions from their packaging and pat dry with a paper towel. Respray the pan and place back over a medium-high heat. Once hot, add the medallions then season with salt and cook for 1-2 mins on each side. Pour in the Caribbean seasoning and cook for a further 30-60 secs. Allow to rest for a few mins before slicing against the grain.
TO SERVE:
Spoon the pea wild rice onto plates and top with sliced Caribbean pork, pouring over any resting juices. Dollop with roasted red pepper cream and a spoonful of pineapple salsa. Sprinkle over roasted cashews.