Pork steaks with redcurrant sauce
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Red currant sauce is the winner in this dish, with sweet and tangy flavours, unique citrus tones and a good source of Vitamin C.
Ingredients
Pork medallion or loin steak, raw
450 g, (buy 4 x 125g steaks)
Brown onion
1 small, finely chopped
Redcurrant jelly
2 tbs
Chicken stock
⅓ cup(s), (80ml)
Reduced fat oil spread
20 g
Apple, granny smith, unpeeled, fresh
1 large, finely chopped
Garlic
1 clove(s), thinly sliced
Red cabbage
1 cup(s), (1/4 cabbage) coarsely shredded
Brown sugar
2 tsp
Red wine vinegar
1½ tbs
Fresh flat-leaf parsley
½ cup(s), chopped
Oil spray
1 x 3 second spray(s)
Broccolini
300 g, steamed
Baby potatoes
8 individual, (chat), (320g)
Oil spray
2 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the pork for 4 minutes each side or until just cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
2
Meanwhile, cook half the onion in the same pan, stirring, for 3 minutes or until softened. Add the redcurrant jelly and stock. Cook, stirring occasionally, for 3 minutes or until the sauce thickens slightly. Remove from heat. Cover to keep warm.
3
Heat the spread in a medium non-stick frying pan over medium-high heat. Cook the apple, garlic and remaining onion, stirring, for 4 minutes or until the apple is golden and the onion is soft. Add the cabbage and cook, stirring, for 2 minutes or until cabbage starts to soften. Add the sugar and vinegar and cook, stirring, for 2 minutes or until the cabbage is tender. Stir through the parsley. Serve the cabbage with the pork and drizzle the sauce over the pork.
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