Mary Berry's marinated mango pork medallions - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s marinated mango pork medallions By You Magazine - February 17, 2019 The marinated mango pork medallions are slices of pork fillet with a quick, tasty sauce. They would work well on a barbecue, too. Serve with sweet potato wedges and a crunchy coleslaw. Georgia Glynn Smith SERVES 4 PREP TIME: 5 minutes, plus marinating COOK TIME: 5-10 minutes, plus resting 2 tbsp mango chutney 2 tbsp soy sauce 1 tbsp grated fresh root ginger 350g (12oz) thick pork fillet, trimmed and cut into slices 1cm (½in) thick 1 tbsp sunflower oil 1. Mix the mango chutney, soy sauce and ginger together in a large bowl. Add the sliced pork fillet and coat in the marinade, then set aside for 10 minutes at room temperature. 2. Heat a large, wide frying pan over a high heat until hot (see note) and add the oil. Season the pork with salt and pepper and add to the pan. Fry for about 2 minutes on each side until golden and just cooked through. You may need to do this in batches so as not to overcrowd the pan. Transfer the pork to a plate and leave to rest, covered with foil, for 5 minutes. 3. While the pork is resting, pour any remaining marinade from the bowl into the pan then deglaze with a splash of hot water and stir to make a dark, gingery jus. 4. Divide the pork between four plates and spoon over the jus to serve. MY LIGHTER SLAW DRESSING No need to slather your slaw in mayo. Try this: for 6, combine 100g (4oz) Greek-style natural yoghurt, 1 tbsp grainy mustard, the juice of 1 small lemon, 2 tbsp capers (rinsed and chopped) and 1 tsp sugar (or to taste). Use to dress finely sliced or shredded white cabbage or a mixture of pointed green (sweetheart or hispi) cabbage and fennel, with a sprinkling of spring onions. More slaw inspo in the book. COOK’S NOTES Frying over a high heat in a wide-based, nonstick pan is the quickest way to cook the pork. PREPARE AHEAD The pork can be marinated in the fridge up to a day in advance. FREEZE The marinated raw pork can be frozen for up to a month. SAVE 20 PER CENT ON MARY’S NEW BOOK Mary Berry Quick Cooking will be published by BBC Books on 21 February, price £22. As well as Mary’s introduction, the book contains more than 100 all-new recipes, plus her crucial tips for each one. Chapters include: Light Bites and Tapas; Speedy Soups; Salads and Grains; Fish; Poultry and Game; Pork, Lamb and Beef; Rice, Noodles and Pasta; Quick Veg; Puddings, and Baking. To order a copy for £17.60 until 3 March, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved