- 2 oranges
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 2 tsp clear honey
- 1 garlic clove, crushed
- 1 tsp Dijon mustard
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 boneless pork steaks, about 175g/6oz each
- 100g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 1 avocado, sliced into chunks
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
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.
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.
Meanwhile, tip the watercress into a bowl, toss with the avocado, orange segments and dressing, then serve alongside the pork.