W
hen we’re super-busy
and time is short, it’s
easy to slip into a recipe
rut, dishing up the same
things day after day. At moments like
these, what we need is some fresh
Food Optimising inspiration! And
as we head into a brand-new year,
there’s no better time to discover the
dinner-time potential of pork.
Low in fat, high in protein and
full of flavour, pork medallions make
a tasty change from chicken – and
can easily fit into a healthy, balanced
diet. Plus, lean cuts of pork or those
with the visible fat removed are Free
when you’re following the Slimming
World plan. This makes pork a greatFood Optimising choice at the end
of a hectic day.
If you’re just thinking ‘chops’,
though, think again. Lean and tender
pork medallions are available in most
supermarkets and are brilliantly easy
to cook – this simple pork puttanesca
recipe (left) will be on your plate in
just
minutes. So, if you’re feeling
‘chickened out’ and fancy trying
something different this new year,
the answer’s simple: pick pork!Fed up with your usual midweek menu choices? Meet
your new mealtime hero – quick-to-cook lean porkMedallion magic
For more information, visit
lovepork.co.uk. And look out for
a great Greek-style pork skewers
recipe in our MarchApril issue.Pork medallion
puttanesca
courgetti
SUPER SIMPLE
Serves
Ready in about minutes
Low-calorie cooking spray
lean pork loin medallions, cut
into thin strips
small red onion, finely sliced
garlic clove, crushed
g cherry tomatoes
tsp balsamic vinegar
tbsp capers, drained and rinsed
pitted black olives in brine, sliced
fresh basil leaves, finely
shredded, reserving some to serve
g courgetti Spray a large, non-stick frying
pan with low-calorie cooking
spray and place over a medium-
high heat. Add the pork strips
and cook for - minutes until
lightly browned. Remove from
the pan and set aside.
Put the onion, garlic and tbsp
cold water into the pan and cook
over a low heat for - minutes,
or until the onion has softened.
Stir in the cherry tomatoes and
vinegar. Cook for - minutes,
stirring occasionally, until the
tomatoes have softened and
started to collapse. Gently crush
some of the tomatoes with the
back of a spoon.
Return the pork to the pan
and stir in the capers and olives.
Simmer for - minutes, or until
the pork is piping hot. Season
to taste. Stir in the basil and
courgetti and remove the pan
from the heat (this will stop the
courgetti from becoming watery).
Divide the puttanesca
between bowls or plates.
Season with freshly ground
black pepper, scatter over the
reserved basil and serve.Syns per serving: ½ Slimming World, Food Optimising, Free and Syns are registered trademarks of Miles-Bramwell
Executive Services trading as Slimming World.SLIMMING WORLD advertisement promotion
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