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Sweet-and-sour pork medallions with spicy leeks

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Brian Turner

From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the pork, heat the oil in an ovenproof frying pan and season the meat with salt and freshly ground black pepper. Fry on all sides for 2-3 minutes, or until browned all over. Transfer to the oven to roast for 8-10 minutes, or until cooked through. Set aside on a warm plate to rest.

  3. For the leeks, heat the oil in a pan and fry the leeks and red pepper for 3-4 minutes, or until softened, then add the Tabasco sauce and stock and cook for a further 4-5 minutes.

  4. For the dressing, place all of the dressing ingredients into a pan and warm through for 4-5 minutes, mixing well to combine.

  5. Spoon the leeks onto a serving plate, slice the pork into thick medallions and place on top of the leeks. Spoon the dressing over the pork and around the edges of the plate and garnish with fresh parsley.

Ingredients

For the pork

  • 2 tbsp olive oil
  • 100g/3½oz pork fillet
  • salt and freshly ground black pepper

For the leeks

  • 2 tbsp olive oil
  • ¼ leek, finely sliced
  • ¼ red pepper, finely chopped
  • 4-5 drops Tabasco sauce
  • 100ml/3½fl oz chicken stock

For the spicy dressing

  • ½ red chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tbsp honey

To serve

  • fresh parsley

Shopping List

Sweet-and-sour pork medallions with spicy leeks

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Meat, fish and poultry

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