Butterflied pork steaks with ginger and orange sauce

4
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
The best thing about this dish is the sweet orange, honey, sherry and ginger sauce which not only goes great with the pork but also the eschalots and pears.

Ingredients

olive oil

2 tsp

eschalot(s)

12 whole, thinly sliced

pear(s)

2 small, quartered

trimmed pork butterfly steak

450 g, (Buy 500g), fat trimmed

endive

2 bunch(es), (witlof) trimmed, leaves separated

fennel bulb(s)

1 small, thinly sliced, fonds reserved

tomato(es)

200 g, yellow grape variety, halved

Cannellini beans, canned, rinsed, drained

1 can(s), (1 x 400g can)

balsamic vinegar

1 tbs

ground ginger

1 tsp

Sherry, dry

¼ cup(s), (60ml)

freshly squeezed orange juice

¼ cup(s), (60ml)

honey

2 tsp

Instructions

  1. Heat half the oil in a large non-stick frying pan over medium heat. Cook eschalots and pear, stirring, for 10 minutes or until softened. Transfer to a plate.
  2. Heat remaining oil in same pan over medium-high heat. Cook pork, turning, for 5–6 minutes or until browned and cooked to your liking. Transfer to a plate and cover to keep warm.
  3. Meanwhile, combine witlof, sliced fennel, tomatoes, beans and vinegar in a bowl.
  4. Add ginger and sherry to same pan and cook, stirring, for 30 seconds or until fragrant. Add juice and honey and cook, stirring, for 1 minute until slightly reduced. Return eschalots, pear, pork and any juices to pan. Turn pork to coat in sauce. Serve pork mixture with salad, sprinkled with reserved fennel fronds.

Notes

SERVING SUGGESTION: Crusty wholegrain bread (contains gluten).

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