Pinch Of Nom Pork Fillet Recipes

BALSAMIC GLAZED PORK | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Put the balsamic vinegar and granulated sweetener in a pan and bring to the boil.
• Allow to simmer until the balsamic has reduced by half and it coats the back of a spoon.
• Remove from the heat and allow to cool. As the glaze cools it will start to thicken up even more, so if it starts to thicken too much just add a small amount of water and stir well. It needs to be the right consistency to coat things. You can store this in the fridge until you're ready to use it.
• First coat the pork medallions in the balsamic glaze (see recipe below for recipe) then sprinkle with half of the chopped chillies and refrigerate for at least 30 minutes.
• Pre-heat the oven to 200°C.
• Peel the onion, leaving the root end intact, then cut it into 6 - 8 wedges. Peel the shallots and slice them in half lengthways. Peel the garlic cloves and slice any larger ones in half lengthways.
• Place all the veg (including the rest of the chilli and rosemary) in a roasting tray, spray with some Low calorie cooking spray and season.
• Roast for 20 minutes. While the veg is cooking heat up a frying pan, then sear the pork medallions on both sides (about 2 minutes each side).
• Pour in any remaining glaze, then transfer the pork into the tray with the roasting vegetables, return to the oven for another 10-15 minutes until the pork is cooked.

SALT AND PEPPER PORK | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Toast the salt flakes in a hot pan until they start to brown - it's very important to do this to get the true salt and pepper flavour.
• Mix the toasted salt and all the other spice mix ingredients together.
• Coat the pork evenly with the spice mix, then refrigerate for an hour or so to allow to marinate. You can do this in advance.
• Spray a frying pan with low calorie cooking spray and place over a medium to high heat.
• When the pan is hot, add the pork, onion, peppers and garlic and fry until the pork is almost cooked through.
• Add the soy sauce and rice vinegar and let it simmer for a couple of minutes, stirring to make sure everything is coated.
• Once the pork is cooked remove from the heat and serve with rice and stir fried vegetables.

HONEY MUSTARD PORK TENDERLOIN

Steps:

• Mix soy sauce, oil, garlic, honey, mustard, ginger and pepper. Add tenderloins; cover and chill for 8 to 12 hours. Drain tenderloins, reserving marinade. Pat tenderloins dry with paper towel. Grill tenderloins over direct medium heat for 3 minutes, then turn 1/4 turn and cook for 3 minutes more. Move tenderloins over dip pan, turn 1/4 turn, and grill, covered, for 7 to 10 minutes longer. Turn and brush with reserved marinade until temperature registers 150. Remove from grill, cover and let rest for 10 minutes. Just Sauce