Pork fillet with pineapple salsa

Pork fillet with pineapple salsa

You can use chicken or turkey instead of the pork as they also pair well with the zingy marinade.

By , 21 September 2015
Pork fillet with pineapple salsa
  • Ready in: 140 mins
  • Serves: 4
  • Price: £1.54 per serving
Nutritional Info
Each 296g serving contains
  • Fat med
    15.6g
    22%
  • Saturates low
    4.1g
    21%
  • Sugars med
    18.2g
    20%
  • Salt low
    0.4g
    6%
  • Energy 1465KJ 350KCAL
    17%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 495kJ/118kcal.
Ingredients
  • 100ml pineapple juice
  • 2 level tbsp soft brown sugar
  • 2 tbsp cider vinegar
  • 3 tbsp lime juice
  • 2 tbsp Asda Mild And Light Olive Oil
  • 600g pork fillet, trimmed and cut into 2cm thick medallions
  • 300g fresh pineapple (weighed without skin and core), cut into small pieces
  • 1 red chilli, de-seeded and finely chopped
  • 3 spring onions, white and tender green leaves only, chopped
  • 2 tbsp fresh coriander, chopped
  • Sweet potato mash, to serve
  • Green beans, to serve
Method
  • Put the pineapple juice, sugar, vinegar, 1 tbsp of the lime juice and 1 tbsp of the oil in a freezer bag. Add the pork medallions and toss to coat. Leave in the fridge to marinate for 2-3 hours, gently shaking the bag occasionally.

  • Mix the pineapple, chilli, spring onions, 2 tbsp lime juice and the coriander to make a salsa. Cover and refrigerate.

  • Pre-heat a griddle or grill. Remove the pork from the marinade and lightly brush both sides with oil. Cook for 4 minutes on each side or until cooked through. Serve with the salsa, sweet potato mash and green beans.