Pork with peppadew & white wine sauce
This vibrant and speedy supper is packed with punchy flavours - it's bound to become a regular weeknight staple
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
- Season and dust the pork with a little flour. Heat 1 tbsp olive oil in a non-stick pan and brown the pork on both sides. Remove from the pan and add the onion, garlic, rosemary, a pinch of sugar and some seasoning. Cook until golden and softened, about 5 minutes. Add the lemon zest and juice, white wine and stock, and bring to a boil. Reduce to a simmer and add the pork. Cook for 12 minutes until the pork is tender and the sauce has reduced by half and thickened a little, adding the peppadews for the last 5 minutes.
- Cook the couscous following the pack instructions and steam the beans. Serve with the pork.
PER SERVING
274 kcalories, protein 33.7g, carbohydrate 12.2g, fat 9.1 g, saturated fat 2.4g, fibre 1.2g, salt 0.65 g
Recipe from olive magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1826635/
http://www.bbcgoodfood.com/recipes/1826635/
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Ingredients
- 4 pork loin steaks , trimmed of fat
- flour , for dusting
- olive oil
- 1 small onion , diced
- 3 garlic cloves , sliced
- 1 tsp rosemary , chopped
- golden caster sugar
- ½ lemon , zested and 1 tbsp juice
- 150ml white wine
- 150ml chicken stock
- 15 peppadews peppers, halved
- 150g giant couscous or fregola , to serve
- 200g green beans , to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Ingredients
- 4 pork loin steaks , trimmed of fat
- flour , for dusting
- olive oil
- 1 small onion , diced
- 3 garlic cloves , sliced
- 1 tsp rosemary , chopped
- golden caster sugar
- ½ lemon , zested and 1 tbsp juice
- 150ml white wine
- 150ml chicken stock
- 15 peppadews peppers, halved
- 150g giant couscous or fregola , to serve
- 200g green beans , to serve
PER SERVING
274 kcalories, protein 33.7g, carbohydrate 12.2g, fat 9.1 g, saturated fat 2.4g, fibre 1.2g, salt 0.65 g
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