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    Citrus Pork with Peppercorns and Mango

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    Citrus Pork with Peppercorns and Mango

    This recipe uses Waitrose Pork Medallions which contain less than 5% fat. Look out for the Diet Choice symbol on our packs. The pork is pan-fried and finished with peppercorns and slices of fresh mango.

    • Preparation time: 15 minutes, plus marinating
    • Cooking time: 20 minutes
    • Total time: 24 hours

    Serves: 2


    • Freshly ground black pepper
    • 1 x 340g pack Waitrose Pork Medallions
    • 1tsp green peppercorns in brine, drained
    • 1 small, ripe mango, peeled, stoned and sliced
    • The marinade
    • 1tbsp Waitrose Olive Oil
    • 2tsp Waitrose Pure Clear Honey
    • 5tbsp lemon juice
    • 135ml orange juice
    • 1 clove garlic, crushed
    • 6 x 2.5cm sprigs fresh rosemary
    • 2tbsp fresh parsley, finely chopped
    • Salt


    1. Mix together the marinade ingredients and pour over the pork. Cover and leave in the refrigerator to marinate for several hours or preferably overnight, turning the meat occasionally.
    2. Remove the pork from the marinade. Heat a small, non-stick frying pan. Add the pork and quickly brown on both sides. Reduce the heat and cook for approximately 6 minutes each side or until thoroughly cooked. Remove from the pan and keep warm.
    3. Add the 561 to the pan and bring to the boil, stirring. Simmer for approximately 3 minutes to reduce and thicken slightly.
    4. Stir in the peppercorns and mango slices and heat through. Serve the sauce spooned over the meat, accompanied by baby new potatoes and a mixed green salad.

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