Pork with pistachio dukkah and rhubarb
¼ cup(s), 35g unsalted
2 tsp, lightly crushed
2 tsp, seeds, lightly crushed
¼ tsp, cracked black pepper
250 g, (½ bunch) cut in 5cm lengths
No added sugar orange juice
½ cup(s), 125 ml
¼ tsp, 1.25g, finely grated
1½ tbs, 30g
Trimmed pork butterfly steak
480 g, (4x150g steaks)
- 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.
- 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.
- 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.