Pork steaks with fennel rub and olive tapenade
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
It might only take a mere 20 minutes to make, but the piquant seasoning and intense black olives make this dish something very special indeed.
Ingredients
Ground cumin
1 tsp
Fennel seeds
1 tsp
Currants
2 tbs
Pork leg steak, raw
510 g, (4 x 150g steaks), fat trimmed
Carrot(s)
2 medium, grated
Fresh coriander
½ cup(s), coarsely chopped
Rocket
2 cup(s), (60g baby)
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Olive oil
1 tbs
Lemon juice
2 tbs
Tapenade (olive paste)
¼ cup(s), (62g)
Honey
1 tsp
Instructions
1
Heat a large non-stick frying pan over medium heat. Add cumin and fennel seeds and cook, stirring, for 1–2 minutes or until aromatic. Place seeds in a mortar and pestle and pound until crushed. Place currants in small bowl and cover with boiling water. Set aside for 5 minutes. Drain.
2
Meanwhile, rub crushed seeds over both sides of pork. Season with salt and freshly ground black pepper. Heat a large non-stick frying pan over high heat. Lightly spray both sides of pork with oil and cook for 3–4 minutes each side or until cooked through.
3
Combine currants, carrot, coriander, rocket and chickpeas in a large serving bowl. Whisk oil, juice and honey in a small bowl. Add dressing to carrot mixture and toss gently to combine. Serve pork with salad and olive tapenade.
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