Mary Berry’s Quick Cooking: Marinated mango pork medallions
Slices of pork fillet with a quick, tasty sauce. These would work well on a barbecue, too. Serve with sweet potato wedges and a crunchy coleslaw.
PREP TIME: 5 MINUTES, PLUS MARINATING
COOK TIME: 5-10 MINUTES, PLUS RESTING
2 tbsp mango chutney
2 tbsp soy sauce
1 tbsp grated fresh root ginger
350g (12oz) thick pork fillet, trimmed and cut into slices 1cm (½in) thick
1 tbsp sunflower oil
- Mix the mango chutney, soy sauce and ginger together in a large bowl. Add the sliced pork fillet and coat in the marinade, then set aside for 10 minutes at room temperature.
- Heat a large, wide frying pan over a high heat until hot (see note) and add the oil. Season the pork with salt and pepper and add to the pan. Fry for about 2 minutes on each side until golden and just cooked through. You may need to do this in batches so as not to overcrowd the pan. Transfer the pork to a plate and leave to rest, covered with foil, for 5 minutes.
- While the pork is resting, pour any remaining marinade from the bowl into the pan then deglaze with a splash of hot water and stir to make a dark, gingery jus.
- Divide the pork between four plates and spoon over the jus to serve.
My lighter slaw dressing
No need to slather your slaw in mayo. Try this: for 6, combine 100g (4oz) Greek-style natural yoghurt, 1 tbsp grainy mustard, the juice of 1 small lemon, 2 tbsp capers (rinsed and chopped) and 1 tsp sugar (or to taste). Use to dress finely sliced or shredded white cabbage or a mixture of pointed green (sweetheart or hispi) cabbage and fennel, with a sprinkling of spring onions. More slaw inspiration in the book.
Frying over a high heat in a wide-based, nonstick pan is the quickest way to cook the pork.
The pork can be marinated in the fridge up to a day in advance.
The marinated raw pork can be frozen for up to a month.