Sesame Pork Medalions with Mango Salsa

In a bowl, combine mango, peach and pineapple nectar with Dijon mustard. Set aside 1/3 of this marinade.
Flatten pork medallions a little. Add marinade and refrigerate for 2 hours.
Remove medallions from marinade; roll in sesame seeds; salt and pepper to taste.
Mango Salsa
In a bowl, combine diced mango and lime juice. Season lightly with salt and pepper; sprinkle with sugar and coriander. Keep at room temperature.
In a non-stick skillet, heat oil on medium heat. Quick brown medallions and cook on medium 2 minutes per side or until sesame seeds turn brown.
Heat up reserved marinade in the microwave.
Transfer medallions to heated plates, 2 per plate, top with mango salsa and drizzle a bit of hot marinade around the meat.
Serve with soy-sauce seasoned Chinese noodles and half a baby bok choy, both stir-fried in organic sunflower oil.