Butterflied pork steaks with ginger and orange sauce
2
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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
Pork butterfly steak, raw
450 g, (Buy 500g), fat trimmed
Endive
2 bunch(es), (witlof) trimmed, leaves separated
Fennel
1 small, thinly sliced, fonds reserved
Tomato(es)
200 g, yellow grape variety, halved
Canned cannellini beans, rinsed, drained
1 400g can, (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.
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