Balsamic pork with watercress

Recipe uploaded by

Mary Cadogan

5 ratings

Recipe by Mary Cadogan

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1. Grate the zest from 1 orange, then segment the flesh (see Here to help, p23). Juice the other orange. Mix the zest with half the juice, vinegar, honey and garlic, then set aside. For the dressing, whisk the remaining juice with the mustard, 1 tbsp oil and seasoning.
2. Heat the remaining oil in a frying pan, add the pork, then brown on each side, about 5 mins in total. Add the balsamic mixture, season, then bring to the boil. Bubble for 5-6 mins, turning the pork, until tender.
3. Meanwhile, tip the watercress into a bowl, toss with the avocado, orange segments and dressing, then serve alongside the pork.

Per serving

261 kcalories, protein 19g, carbohydrate 9g, fat 17 g, saturated fat 3g, fibre 2g, salt 0.24 g

Latest comments and suggestions

• Nennepus

  13 August 2008

  Nennepus rated and commented on this recipe

  

  This was delicious! I skipped the water cress salad, as water cress is not readily available here in Norway - I served it with sugar snaps halved lengthways and steamed for at couple of minutes on top of the porc.... worked very well!

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• Nicky

  25 August 2008

  Nicky commented on this recipe

  Delicious and so easy to make. The salad dressing also great so use with other dishes outside of this recipe. Will definitel be making this one again

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• Steph

  25 August 2008

  Steph commented on this recipe

  We loved the sauce and the dressing complemented the watercress perfectly.

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• kcikingkatie

  29 August 2008

  kcikingkatie rated and commented on this recipe

  

  Such a tasty and fast little meal, had most of the ingredients on hand as well. Served with oven roasted chips, this will be definitely become a regular meal in my kitchen.

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• soupy

  31 August 2008

  soupy rated and commented on this recipe

  

  What a delicious and easy recipe! The only difficult part was opening the jar of honey! I used diced pork as that was what I had bought and as we were having cauliflower not salad, I put the mustard into the cooking sauce. I also used 2 cloves of garlic. So, a bit of a variation on the basic recipe.

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• di

  18 September 2008

  di commented on this recipe

  Lovely sauce and the pork was tender, served it with sugar snap peas and roasted cubed potatoes.....very tasty and enjoyed by all!

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• Erin

  13 October 2008

  Erin rated and commented on this recipe

  

  Made this over the weekend, my husband absolutely loved it! Had to add extra orange juice though to make it a little saucier. Couldn't get hold of avos, but the salad was divine anyway. Served it with the garlicky mashed potato bake as suggested, and that was scrummy too! Will definitely do both again :)

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• Recipes

  13 January 2009

  Recipes commented on this recipe

  I thought this was really tasty even without any orange zest. It was lovely and saucy. I served it with wilted fresh spinch as I couldn't get any watercress.

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• Karen Falzon

  14 October 2009

  Karen Falzon rated and commented on this recipe

  

  My patner can be funny about pork and will only usually eats it if it has some kind of sauce, marinade etc, so it was great to find aother sauce to use. Really lovely flavour, I've also used it with chicken. I serve it with fluffy mash and mange tout

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Ingredients

• 2 oranges
• 2 tbsp balsamic vinegar
• 2 tsp clear honey
• 1 garlic clove , crushed
• 1 tsp Dijon mustard
• 2 tbsp olive oil
• 4 boneless pork steaks , about 175g/6oz each
• 100g bag watercress
• 1 avocado , sliced into chunks

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 12 mins

Ingredients

• 2 oranges
• 2 tbsp balsamic vinegar
• 2 tsp clear honey
• 1 garlic clove , crushed
• 1 tsp Dijon mustard
• 2 tbsp olive oil
• 4 boneless pork steaks , about 175g/6oz each
• 100g bag watercress
• 1 avocado , sliced into chunks

Per serving

261 kcalories, protein 19g, carbohydrate 9g, fat 17 g, saturated fat 3g, fibre 2g, salt 0.24 g

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