Summary

Ingredients

• 500 g pork loin (s)
• 5 tablespoon mango chutney
• 5 tablespoon soy sauce, dark
• 2 teaspoons oil
• 1 lime (s)
• 1 teaspoon coriander
• 3 peach (s), ripe, firm
• 1 teaspoon cane sugar

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Instructions

1. Cut the pork loin into 2 cm thick slices, gently flatten each slice with the palm of your hand, and place in a bowl.
2. Zest the lime to get the colored peel (not the white pith), then squeeze out the juice. Crush the coriander seeds in a mortar or with the bottom of a heavy pan until roughly broken.
3. In a bowl, mix the mango chutney, dark soy sauce, 1 teaspoon oil, crushed coriander seeds, lime zest, and lime juice. Pour the marinade over the pork, cover, and refrigerate for at least 2 hours, turning the meat every 30 minutes.
4. Wash, dry, and core the peaches. Cut into wedges. Heat 1 teaspoon oil in a pan over medium-high heat. Add the peaches, sprinkle with the cane sugar, and cook for 1 minute. Flip the peaches and cook for 1 minute more. Transfer to a plate.
5. Remove the pork from the marinade, reserving the liquid. Fry in the same pan over medium-high heat for 8-10 minutes until a meat thermometer reads 63°C (145°F) in the thickest part. Reduce heat to medium, pour the reserved marinade over the pork, and cook for 2 minutes. Add the peaches back to the pan, season with soy sauce to taste, and serve immediately.
6. Serve with rice.