Sweet and sour pork with quinoa
Salt reduced chicken stock
1¾ cup(s), (430ml)
Lean pork medallion or loin steak, raw
570 g, (Buy 4 x 150g), fat trimmed
Apple cider vinegar
60 ml, (¼ cup)
- Place 350ml stock and quinoa in a small saucepan and bring to the boil over high heat. Cover and cook over medium-low heat for 10-12 minutes. Remove from heat and stand, covered, for 5 minutes or until liquid has absorbed and quinoa is tender. Fluff up grains with a fork.
- Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Season pork with salt and pepper and cook for 2 minutes each side. Transfer to a plate.
- Add vinegar, honey, soy sauce and remaining chicken stock to pan. Bring to the boil over high heat. Reduce heat and simmer for 5 minutes or until reduced and syrupy. Return pork and any juices to pan and cook until heated through. Serve pork with quinoa and drizzle with sauce.
SERVING SUGGESTION: Steamed broccolini. TIP: If you prefer, you can replace quinoa with egg noodles.