Jerk pork medallions with pineapple salsa
Pork Fillet Medallions, raw
White rice, Microwaveable
Chilli, Green or Red
- To make the salsa, mix the pineapple, red onion, chilli, mint, lime zest and lime juice together in a small bowl, then set aside.
- Mix the jerk seasoning and oil together in a small bowl, then rub over the pork medallions and season well. Heat a nonstick griddle pan over a high heat until smoking, then cook the medallions for 2 minutes on each side until charred and cooked through. Remove from the heat and set aside on a plate to rest for a few minutes.
- Microwave the rice to pack instructions, then stir in the spring onions. Serve the rice with the pork medallions, pineapple salsa and lime wedges.