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Sweet-and-Sour Pork Medallions with Spicy Leeks

Pan-seared pork fillet roasted until tender, served over sautéed spicy leeks and peppers with a honey-soy dressing.

HealthyDinnerQuickPorkHigh ProteinSpicy

Estimated Nutrition

Per Serving Total
Calories 985.4 kcals 985.4 kcals
Carbohydrates 26.8 grams 26.8 grams
Fat 85.2 grams 85.2 grams
Protein 28.5 grams 28.5 grams
Cook Time
20 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
5
drops
Tabasco Sauce
30
ml
Soy Sauce
Liquids
100
ml
Chicken Stock
Meat
100
g
Pork Fillet
NutsSeeds
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
1
clove
Garlic
Finely chopped
1
bunch
Parsley
Fresh, for garnish
OilsFats
30
ml
Olive Oil
For the pork
30
ml
Olive Oil
For the leeks
15
ml
Olive Oil
For the dressing
Other
15
ml
Honey
Vegetables
0.25
piece
Leek
Finely sliced
0.25
piece
Red Pepper
Finely chopped
0.5
piece
Red Chilli
Finely chopped

Steps

  • Preheat the oven to 180°C.
  • Heat oil in an ovenproof pan and season pork with salt and pepper.
  • Browning all sides of the pork for 3 minutes.
  • Roast the pork in the oven for 10 minutes until cooked through.
  • Rest the pork on a warm plate.
  • Fry leeks and red pepper in oil for 4 minutes until soft.
  • Add Tabasco and stock, then cook for 5 minutes.
  • Heat the dressing ingredients in a pan for 5 minutes and mix well.
  • Spoon leeks onto a plate and top with sliced pork medallions.
  • Drizzle dressing over the dish and garnish with parsley.