Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Spanish pork by WW

Spanish pork

8
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Moderate
Taste the flavours of Spain in this sauce made from capers, olives and lemon.

Ingredients

Salt reduced chicken stock

4 cup(s), (1L)

Instant yellow polenta

170 g, (1 cup)

Pork leg steak, raw

320 g, (buy 4 x 100g), uncrumbed

Smoked paprika

1 tsp

Garlic

2 clove(s), crushed

Capers, rinsed, drained

1 tbs

Dijon mustard

1 tbs

Lemon juice

¼ cup(s)

Pitted green olives

¼ cup(s), thinly sliced

Fresh flat-leaf parsley

1 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Fill and boil the kettle. Combine 3½ cups (875ml) stock and ½ cup (125ml) boiling water in a medium saucepan and bring to the boil over high heat. Add polenta in a thin, steady stream and cook, stirring, for 5 minutes or until soft and creamy.
  2. Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Sprinkle pork with paprika. Season with salt and pepper. Cook pork for 1 minute each side or until browned. Transfer to a plate.
  3. Add capers and garlic to same pan and cook for 1 minute or until fragrant. Add mustard, juice, olives and remaining stock and bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes or until sauce has slightly thickened. Return pork and any juices to pan and turn to coat. Cover pan and set pork and sauce aside to rest for 2 minutes.
  4. Sprinkle pork and sauce with parsley. Serve with polenta and lemon wedges.

Notes

SERVING SUGGESTION: Steamed broccoli.TIP: Timesaver: Add olives whole instead of slicing. Use crushed garlic from a jar or tube instead of fresh garlic, and bottled lemon juice instead of fresh juice.

You might like

You might like