Pork medallions with mango chutney and wild rice mixture

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Heat sugar and vinegar in a pot. Meanwhile peel the mango, cut the flesh from the stone and dice it. Slit the chillies lengthwise, remove seeds and cut into fine strips. Peel and chop the garlic. Peel and finely dice the ginger. Add garlic, chilli, ginger, star anise, mango and raisins to the pot and cook over low heat for about 30 minutes, stirring occasionally.

2. 2

   Season to taste with salt. Pour the finished chutney into a clean preserving jar, close well and leave to cool overnight. Cook rice in boiling salted water for about 20 minutes. Cut pork fillet into medallions. Wash and clean spring onions. Heat oil in a pan. Fry the medallions on each side for about 4 minutes. Remove from the pan and keep warm. Fry the spring onions briefly in the pan. Season medallions and spring onions with salt and pepper. Drain the rice.

3. 3

   Heat oil in a pan. Fry the medallions on each side for about 4 minutes. Remove from the pan and keep warm. Fry the spring onions briefly in the pan. Season medallions and spring onions with salt and pepper. Drain the rice. Divide rice and spring onions on 4 plates. Arrange the medallions with the mango chutney on the spring onions

4. 4

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
540 kcal

CARBS
77 g

FATS
9 g

PROTEINS
40 g