Ginger mustard pork
Pork medallion or loin steak, raw
1 small, thinly sliced
2 clove(s), crushed
2 tsp, finely grated
⅔ cup(s), (160ml)
Whole grain mustard
Cooked white rice
2 cup(s), to serve
1 tbs, to garnish
1 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook pork for 2–3 minutes each side or until browned. Transfer to a plate.
- Heat oil in same pan and add onion, garlic and ginger. Cook, stirring, for 3–4 minutes or until softened. Add stock, mustard and maple syrup. Bring to the boil.
- Return pork to pan. Cook, turning pork occasionally, for 5 minutes or until cooked through.
- Divide rice among serving plates and top with pork. Serve garnished with coriander.