Balsamic pork with roast orange and Brussels sprouts
6
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
The flavours of sweet roast orange and balsamic vinegar balance perfectly in this tasty pork dish.
Ingredients
Brussels sprouts
500 g, halved
Orange(s)
2 small, peeled, cut into 1cm thick slices
Freshly squeezed orange juice
⅓ cup(s), (80ml)
Balsamic vinegar
1 tbs
Garlic
1 clove(s), crushed
Pork medallion or loin steak, raw
320 g, (4 x 80g)
Salt reduced chicken stock
2 cup(s), (500ml)
Skim milk
1 cup(s), (250ml)
Olive oil
2 tsp
Instant yellow polenta
¾ cup(s), (125g)
Fresh oregano
1 tsp, leaves, to serve
Instructions
1
Preheat oven to 200°C. Place brussels sprouts and orange in a lined roasting pan. Bake for 25 minutes.
2
Meanwhile, combine orange juice, vinegar and garlic in a shallow dish. Add pork. Turn to coat.
3
Bring stock and milk to a simmer in a medium saucepan. Heat oil in a large non-stick frying pan over medium heat. Remove pork from dish. Season with salt and pepper. Add to pan. Cook for 2-3 minutes each side for medium. Rest for 2 minutes.
4
Meanwhile, add polenta to stock in a slow, steady stream, stirring constantly with a wooden spoon. Reduce heat to low. Cook, stirring, for 2-3 minutes until smooth and creamy.
5
Divide polenta, pork, sprouts and orange among plates. Pour marinade into pan. Bring to the boil. Cook for 1 minute. Pour over pork. Sprinkle with oregano.
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