Asian marinated pork medallions with stir fry vegetables

Asian marinated pork medallions with stir fry vegetables

Ingredients

serves four

1 Pork Tenderloin @500gr

Marinate
2 table spoons olive oil
1  table spoon soy sauce
1tea spoon minced garlic (fresh if possible)
2 tea spoon minced ginger  (fresh if possible)
½ red chilli (if desired)
½ table spoon of lime juice
1 table spoon of sliced shallots
light sprinkle of Chinese Five spice (if available)

Stir Fry Vegetables
1 red capsicum, sliced
4 Bok Choy, cut in half
1 medium carrot, peeled and sliced
6 fresh baby corn, cut in half
2 Spring onion, trimmed and sliced
fresh coriander if desired

Method

  1. Place tenderloin in a zip locked bag along with all the other marinade ingredients, make sure the tenderloin is sufficiently coated with the marinade then leave in the zip lock bag and allow to marinate for a few hours.
  2. Pre-heat oven to 175 degrees Celsius
  3. Prepare the stir fry vegetables
  4. Remove the pork from the zip lock bag and place onto a baking tray lightly sprayed with olive oil (reserve marinate).
  5. Place into the pre-heated oven for @20minutes, or until desired doneness.
  6. In the meantime heat a teaspoon of Olive oil in a non stick fry pan then add all stir fry vegetables to the pan and remove from the heat (try not to overcook the vegetables) serve vegetables onto your Diet Plate/s.
  7. Remove pork from the tray and drain off any excess juice into the non-stick pan you used for your stir fry vegetables heat the juices along with half the marinate, simmer @3minutes (thicken with corn flour if desired
  8. Slice the Pork and place onto a serving platter or divide between plates.
  9. Then pour the warm sauce over the sliced pork.