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Quick Asian-Style Grill

Ginger-Soy Pork Medallions with Charred Purple Sprouting Broccoli

Tender pork medallions glazed in a punchy ginger-soy sauce, served with deeply charred broccoli for a fast, flavour-packed, and low-carb lunch.

Prep 10m
Cook 12m
Serves 2
£4.62 /portion
gluten-free (use tamari) dairy-free high-protein low-carb quick-cook seasonal dairy-free
High Protein (>50g) Low Carb Under 500 Calories
462 kcal
Protein 56g
Fat 20.7g
Sat 5g Omega-3 0.5g
Carbs 13g
Fibre 7g Sugar 6g
Fibre 7g
Sugar 6g
Sodium 580mg
Vitamin A 50%
Vitamin C 220%
Vitamin D 10%
Vitamin K 200%
Vitamin B6 70%
Vitamin B12 40%
Folate 60%
Iron 15%
Calcium 10%
Magnesium 20%
Potassium 30%
Zinc 35%
Selenium 95%
Servings
2

Ingredients

Protein

  • 480g Pork Loin Steaks — 2 large steaks, visible fat trimmed

Fresh

  • 400g Purple Sprouting Broccoli — trimmed
  • 15g Fresh Ginger — peeled and finely grated
  • 2 Garlic — cloves, finely grated
  • 1 Lime — for juice

Pantry

  • 15ml Dark Soy Sauce
  • 5ml Toasted Sesame Oil
  • 10ml Rapeseed Oil
  • 5g Honey
  • 2g Red Chilli Flakes

Method

01

Cut the trimmed pork loin steaks into 2-3cm thick medallions. Pat them completely dry with paper towels.

Cutting the large steaks into smaller medallions ensures they cook quickly and evenly.
02

In a small bowl, whisk together the soy sauce, sesame oil, honey, grated ginger, grated garlic, and chilli flakes to create the glaze.

Grating the ginger and garlic releases more of their aromatic oils than chopping.
03

Heat a large griddle pan or heavy-based frying pan over a high heat. Toss the purple sprouting broccoli with the rapeseed oil and a pinch of salt. Add to the hot pan and char for 5-6 minutes, turning occasionally, until tender-crisp and blackened in spots. Remove and set aside.

Don't overcrowd the pan. Cook the broccoli in batches if needed to ensure it chars rather than steams.
04

Place the same pan back on a medium-high heat. Season the pork medallions with salt and pepper and add to the pan. Cook for 2-3 minutes per side until golden brown and almost cooked through.

A good sear locks in moisture and adds immense flavour.
05

Reduce the heat to low. Pour the ginger-soy glaze over the pork medallions, turning them to coat. Cook for 1 more minute until the sauce has thickened and is clinging to the pork. Squeeze in the juice of half a lime.

Be careful not to burn the glaze; the honey can catch quickly. Low heat is key here.
06

Divide the charred purple sprouting broccoli between two plates or containers.

Arrange the broccoli spears parallel to each other for a clean, professional look.
07

Arrange the glazed pork medallions on top of or alongside the broccoli.

For visual appeal, stack the medallions slightly.
08

Spoon any remaining glaze from the pan over the pork and serve immediately with the remaining lime cut into wedges.

If packing for lunch, keep the pork and broccoli separate until ready to eat to maintain textural contrast.
Modern Asian · lunch