1 tbsp sunflower oil
8 small shallots, thinly sliced
2 fresh bay leaves
1 star anise
¼ tsp light soft brown sugar
1 tbsp soy sauce
240g No.1 Free Range Pork Medallions
200g baby leaf greens, roughly chopped
250g pouch brown basmati rice
1. Heat the sunflower oil in a nonstick frying pan, add the shallots, bay leaves, star anise and sugar. Fry over a low heat for about 15 minutes until the shallot is soft and turning golden. Pour in 150ml water and the soy, then bring to a simmer and bubble away for 3-4 minutes or so until
it has thickened a little. Stir in a generous amount of black pepper.
2. Meanwhile, preheat the grill to a medium heat. Sit the medallions on a piece of foil, season and place under the grill on the middle shelf, for about 12-14 minutes, turning halfway, until cooked through, the juices run clear and no pink meat remains. Tip any juices that have collected on the foil into the shallot sauce.
3. Towards the end of cooking the pork, boil the greens for 2-3 minutes until tender, then drain. Prepare the rice according to pack instructions. Divide the rice and greens between two plates, before laying the pork on top. Spoon over the onion sauce to serve.
Cook’s tipYou could use pork chops here too, if you prefer. Just be sure to trim off all the fat first. If you don’t have shallots, then some finely chopped onion or salad onions would work well too, and you could exchange any seasonal leafy veg in place of the greens, if needed.