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Photo of Pork with pistachio dukkah and rhubarb by WW

Pork with pistachio dukkah and rhubarb

PersonalPoints™ per serving
Total Time
30 min
20 min
10 min



¼ cup(s), 35g unsalted

Ground cumin

2 tsp, lightly crushed

Ground coriander

2 tsp, seeds, lightly crushed


¼ tsp, cracked black pepper


¼ tsp

Ground cinnamon

½ tsp

Ground turmeric

¼ tsp

Sesame seeds

1 tbs


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

Trimmed pork butterfly steak

480 g, (4x150g steaks)

Olive oil

2 tsp


  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.


SERVING SUGGESTION: Steamed sugar snap peas and wholemeal couscous. TIPS: Dukkah can be made several weeks ahead. Store in airtight container. To save time, you can use 60g ready-made pistachio dukkah from the spice section of most supermarkets. Add it: 1 green apple (cut into wedges) in Step 2. Swap it: Pork for skinless lean chicken breast fillets.