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Citrus Pork With Peppercorns and Mango

The Marinade
15 ml Waitrose Olive Oil; (1tbsp)
10 ml Waitrose Pure Clear Honey; (2tsp)
75 ml Lemon juice; (5tbsp)
135 ml Orange juice; (4 1/2 fl oz)
1 Clove garlic; crushed
6 2.5 cm; (1") sprigs fresh rosemary
30 ml Fresh parsley; finely chopped (2tbsp)
Salt and freshly ground black pepper
1 340 g pack Waitrose Pork Medallions
5 ml Green peppercorns in brine; drained (1tsp)
1 Small; ripe mango, peeled, stoned and sliced

Mix together the marinade ingredients and pour over the pork. Cover and leave in the refrigerator to marinate for several hours or preferably overnight, turning the meat occasionally.

Remove the pork from the marinade. Heat a small, non-stick frying pan. Add the pork and quickly brown on both sides. Reduce the heat and cook for approximately 6 minutes each side or until thoroughly cooked. Remove from the pan and keep warm.

Add the marinade to the pan and bring to the boil, stirring. Simmer for approximately 3 minutes to reduce and thicken slightly.

Stir in the peppercorns and mango slices and heat through. Serve the sauce spooned over the meat, accompanied by baby new potatoes and a mixed green salad.

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