Pork with pistachio dukkah and rhubarb
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Pistachios
¼ cup(s), 35g unsalted
Ground cumin
2 tsp, lightly crushed
Ground coriander
2 tsp, seeds, lightly crushed
Pepper
¼ tsp, cracked black pepper
Salt
¼ tsp
Ground cinnamon
½ tsp
Ground turmeric
¼ tsp
Sesame seeds
1 tbs
Rhubarb
250 g, (½ bunch) cut in 5cm lengths
No added sugar orange juice
½ cup(s), 125 ml
Orange rind
¼ tsp, 1.25g, finely grated
Caster sugar
1½ tbs, 30g
Pork butterfly steak, raw
480 g, (4x150g steaks)
Olive oil
2 tsp
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Process pistachios in a small food processor until finely chopped. Add cumin, coriander, pepper, salt, cinnamon, turmeric and sesame seeds and process briefly to combine. Transfer dukkah to a bowl and set aside.
2
Spread rhubarb, in a single layer, in a small baking dish. Drizzle with juice, rind and sugar. Bake for 10–15 minutes or until just tender.
3
Meanwhile, press dukkah over pork. Heat oil in a large non-stick frying pan over medium heat. Cook pork for 3–4 minutes each side or until just cooked through. Serve pork with rhubarb and any cooking juices.
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