Mary Berry’s marinated mango pork medallions

The marinated mango pork medallions are slices of pork fillet with a quick, tasty sauce. They would work well on a barbecue, too. Serve with sweet potato wedges and a crunchy coleslaw.

Mary Berry marinated mango pork medallions
Georgia Glynn Smith

SERVES 4

PREP TIME: 5 minutes, plus marinating

COOK TIME: 5-10 minutes, plus resting

2 tbsp mango chutney
2 tbsp soy sauce
1 tbsp grated fresh root ginger
350g (12oz) thick pork fillet, trimmed and cut into slices 1cm (½in) thick
1 tbsp sunflower oil

1. Mix the mango chutney, soy sauce and ginger together in a large bowl. Add the sliced pork fillet and coat in the marinade, then set aside for 10 minutes at room temperature. 

2. Heat a large, wide frying pan over a high heat until hot (see note) and add the oil. Season the pork with salt and pepper and add to the pan. Fry for about 2 minutes on each side until golden and just cooked through. You may need to do this in batches so as
not to overcrowd the pan. Transfer the pork to a plate and leave to rest, covered with foil, for 5 minutes. 

3. While the pork is resting, pour any remaining marinade from the bowl into the pan then deglaze with a splash of  hot water and stir to make a dark, gingery jus. 

4. Divide the pork between four plates and spoon over the jus to serve.

MY LIGHTER SLAW DRESSING

No need to slather your slaw in mayo. Try this: for 6, combine 100g (4oz) Greek-style natural yoghurt, 1 tbsp grainy mustard, the juice of 1 small lemon, 2 tbsp capers (rinsed and chopped) and 1 tsp sugar (or to taste). Use to dress finely sliced or shredded white cabbage or a mixture of pointed green (sweetheart or hispi) cabbage and fennel, with a sprinkling of spring onions. More slaw inspo in the book. 

COOK’S NOTES

Frying over a high heat in a wide-based, nonstick pan is the quickest way to cook the pork.

PREPARE AHEAD

The pork can be marinated in the fridge up to a day in advance.

FREEZE

The marinated raw pork can be frozen for up to a month.

Mary Berry Quick CookingSAVE 20 PER CENT ON MARY’S NEW BOOK

Mary Berry Quick Cooking will be published by BBC Books on 21 February, price £22. As well as Mary’s introduction, the book contains more than 100 all-new recipes, plus her crucial tips for each one. Chapters include: Light Bites and Tapas; Speedy Soups; Salads and Grains; Fish; Poultry and Game; Pork, Lamb and Beef; Rice, Noodles and Pasta; Quick Veg; Puddings, and Baking. To order a copy for £17.60 until 3 March, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.