Spanish pork
7
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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