Sticky pork medallions

Name: Sticky pork medallions
Cook time: 20 min
Yield: 2
Cuisine: Jalisco, Mexico

with charred spring onion and a cucumber, capsicum and Jalapeno salad

Ready in around 20 mins

RECIPE FACT:

Jalisco is located in northern Mexico, it is famous for being the birthplace of Tequila and Charreria (Mexican rodeo)

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE SALSA:

Cut the capsicum in half and remove all the seeds then dice into 1 cm cubes then cut the cucumber into 1 cm cubes. Place the capsicum and cucumber into a serving bowl along with the jalapeno and lime salsa. Roughly chop half the coriander leaves and stalk, add to the salsa and mix through reserving the remaining whole leaves for garnish.
2. TO COOK THE SPRING ONIONS AND PORK:

Trim the root end off the spring onion and cut into 4 cm sections. Remove the pork medallions from their packaging and pat dry with a paper towel. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the pork medallions and spring onions and cook for 5-6 mins turning halfway through cooking. Take off the heat and remove the spring onions from the pan. Pour the honey glaze over the pork, turning to coat the season with salt and pepper.
3. TO HEAT THE RICE:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently on the bag and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently on the bag. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 2-3 mins until hot.
TO SERVE:

Divide the steamed rice between bowls, top with sticky pork, charred spring onion finishing with jalapeno and lime salsa and fresh coriander leaves.