No-fuss food

Serves: 4 Prep time: 20 min Cook time: 15 min

• 4 pork loin medallions

• 1tsp oil

For the five spice marinade:

• 1tsp Chinese five spice

• ¼tsp ground black pepper

• 3 garlic cloves, peeled and finely chopped

• 2tbsp reduced salt soy sauce

• 100ml water

• Zest of 1 lemon

• 1tsp honey

For the udon noodles:

• 2 x 300g packs of udon noodles or your choice

• 1 small cucumber, cut into batons

• 1 red chilli, deseeded and finely chopped (optional)

• 4 spring onions, finely chopped

● 2 small bunches mint and coriander

• 25g unsalted roasted peanuts, roughly chopped 1

Place the pork on a board between two pieces of clingfilm. Using a rolling pin, bash them all over until 1cm thin.

2

In a large bowl, mix the marinade ingredients. Add the pork, coat on both sides, cover and set aside to marinate for 10 min. Preheat the oven to 180C, Gas 4. Heat the oil in a large non-stick ovenproof pan.

3

Remove the pork from the marinade and cook in the pan for 3 min on one side. Add the marinade, increase heat and bring the sauce to a boil. Turn the pork over, place the pan on the middle shelf of the oven and cook for a further 6-8 min or until the juices run clear. Slice and return to the pan with the sauce. 4

Meanwhile, cook the noodles according to pack instructions, drain and divide between four plates. Mix the cucumber, chilli, spring onions and herbs, then spoon over the noodles. Arrange the pork over the veg, spoon over the sauce, garnish with the peanuts and serve.