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Orange and soy marinated pork

Pork medallions are marinated in honey, soy sauce and orange juice in this sweet and sticky dinner for one

Serves 1

Prep Time 15 min + marinating

Cooking Time 20 min


  • 120g lean pork medallion
  • 1tsp olive oil
  • 80g sugar snap peas, trimmed
  • 80g pak choi, roughly chopped
  • 80g red cabbage, finely shredded
  • ½ x 250g pack ready to heat brown rice
  • For the marinade
  • Juice 1 orange
  • 2tsp reduced-salt soy sauce
  • ½tsp grated fresh ginger
  • 1tsp clear honey
  • 1tsp cornflour


    1. Combine all the marinade ingredients in a bowl and
      stir until the cornflour is dissolved. Add the pork to the marinade, turning to coat. Set aside for 5 min.
    2. Heat the olive oil in a medium non-stick frying pan over a medium heat. Remove the pork from the marinade (reserving the marinade), and cook for 8–10 min, turning halfway through cooking. Remove from the pan and set aside on a plate to rest.
    3. Add the sugar snap peas, pak choi and red cabbage to the pan with 1tbsp water. Stir-fry for 2–3 min over a medium heat, then transfer to a serving plate with a slotted spoon.
    4. Add the reserved marinade to any juices in the frying pan with 4tbsp water, heat until the mixture is boiling, then cook for 2 min until thickened. Meanwhile, heat the rice according to the pack instructions.
    5. Put the rice on the serving plate along with the veg. Top with the pork, spoon over the sauce and serve.

USE PORK TENDERLOIN, cut into 1cm thick slices, if you can’t find medallion.

Nutrition per serving

Read more on how we calculate nutrition.
510 36g 11g 0.7g 6.4g 17g 1g 189mg 62.7g 2.6mg

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