Pork medallions with pineapple and ginger
Serves 4
500g pork fillet, cut in medallions (escalopes)
Salt
Freshly ground black pepper
Vegetable oil, for frying (such as rice bran oil)
10g butter 1 red pepper, cut into thin strips, with seeds removed
¼ pineapple, peeled and sliced, reserving any juice
½ cup dry white wine
3cm piece peeled fresh ginger, cut into very thin strips
1 red chilli, finely chopped with seeds removed
½ tsp cinnamon
2 tbsp chopped fresh coriander
1. Season pork with salt and pepper. Heat a nonstick frying pan, add a film of oil and brown pork medallions in batches for 2 to 3 minutes on each side. Remove pork to a plate and keep warm.
2. In the same pan, over medium heat, melt butter. Add red pepper and stir-fry until tender. Reduce heat to low and add pineapple and juice, wine, ginger, chilli and cinnamon. Gently simmer, stirring often, until liquid is reduced by half.
3. Return pork medallions to the pan, turning to coat each piece with the sauce. Serve pork, spoon sauce on top and sprinkle with coriander.
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