Clementine pork steaks

Clementine pork steaks

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(13 ratings)

Prep: 5 mins Cook: 10 mins


Serves 4
A tasty pork one-pot full of fruity flavours. Try getting creative with your leftovers and replace the pork with turkey or ham

Nutrition and extra info

Nutrition: per serving

  • kcal207
  • fat10g
  • saturates2g
  • carbs7g
  • sugars6g
  • fibre1g
  • protein24g
  • salt0.17g
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  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 4 lean pork steaks, about 100g/4oz each
  • 200g mushroom, sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tbsp redcurrant jelly
  • 50ml clementine juice (from about 2 clementines)



    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 1 tbsp red wine vinegar


  1. Heat 1 tbsp of the oil in a frying pan, add the pork steaks and fry quickly until browned on both sides (the steaks will still be underdone in the middle at this point). Remove from the pan, add the remaining oil, then fry the mushrooms until softened.

  2. Return the pork to the pan, sprinkle in the paprika and stir in the redcurrant jelly and clementine juice. Bring to the boil, stirring to dissolve the jelly. Simmer for about 5 mins, turning the pork halfway through, until the meat and mushrooms are tender.

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Comments, questions and tips

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Madminx's picture
12th Jan, 2020
Added the vinegar at the start and made double the sauce. Just right for 2. Very easy and tasted fab.
29th May, 2015
I made this last night and it was lovely. However, I only halved the amount of mushrooms but found there wasn't enough sauce so next time would double the quantity for that. I had forgotten some other comments about the recipe not saying when to add the vinegar so found I still hadn't put it in. I added it at the end and although the sauce tasted a bit'tart', when served with a jacket potato and broccoli it was just right. I don't seem to have an option to rate this recipe bit would have given it five stars
29th Mar, 2012
Sorry I meant I did not have redcurrant so I used cranberry jelly instead
29th Mar, 2012
I did not have cranberry so I used redcurrant jelly. I made it with some cooked turkey breast that I had frozen and diced over Xmas. I thought I would use the stated quantity of sauce for 4 and turkey for 2. I am glad that I did as the meal would have been too dry in my opinion.
7th Jun, 2011
Have been making this for a year now it !
2nd Apr, 2011
This was my first ever attempt in cooking pork and what a great success! My partner was highly impressed and had seconds. The sauce was tangy,sharp yet with just the right amount of sweetness to it. Definitely needs the vinegar though, I added it in the beginning and let it evaporate during cooking.
23rd Feb, 2009
I left the vinegar out as was worried it would be really sweet. We both enjoyed this meal!
4th Oct, 2008
Had Pork steaks so tried it, didn't have clementines so used Orange Juice instead added some spices as well as paprika. Was fabulous, pork very tender, we usually grill pork steaks but will always fry with juices now.
dutes8080's picture
15th Jul, 2008
This is perfect for an after work supper, both quick and tasty. Used Sainsbury's thin pork steaks and if you do use those be careful not to overcook them in the initial frying stage. Served with Anya potatoes and fresh Runner Beans this really is one of our Jamie’s' "feed a family for a fiver"
9th Apr, 2008
This was a delicious meal - easy and quick to make, I'll definitely be cooking this again!


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