Photo of Balsamic pork with roast orange and Brussels sprouts by WW

Balsamic pork with roast orange and Brussels sprouts

7
7
7
SmartPoints® value per serving
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
The flavours of sweet roast orange and balsamic vinegar balance perfectly in this tasty pork dish.

Ingredients

Brussels sprouts

500 g, halved

Orange(s)

2 small, peeled, cut into 1cm thick slices

Freshly squeezed orange juice

cup(s), (80ml)

Balsamic vinegar

1 tbs

Garlic

1 clove(s), crushed

Pork, medallion or loin steak, lean, raw

256 g, (Buy 4x80g steaks), fat trimmed)

Salt reduced chicken stock

2 cup(s), (500ml)

Skim milk

1 cup(s), (250ml)

Olive oil

2 tsp

Instant yellow polenta

¾ cup(s), (125g)

Fresh oregano

1 tsp, leaves, to serve

Instructions

  1. Preheat oven to 200°C. Place brussels sprouts and orange in a lined roasting pan. Bake for 25 minutes.
  2. Meanwhile, combine orange juice, vinegar and garlic in a shallow dish. Add pork. Turn to coat.
  3. Bring stock and milk to a simmer in a medium saucepan. Heat oil in a large non-stick frying pan over medium heat. Remove pork from dish. Season with salt and pepper. Add to pan. Cook for 2-3 minutes each side for medium. Rest for 2 minutes.
  4. Meanwhile, add polenta to stock in a slow, steady stream, stirring constantly with a wooden spoon. Reduce heat to low. Cook, stirring, for 2-3 minutes until smooth and creamy.
  5. Divide polenta, pork, sprouts and orange among plates. Pour marinade into pan. Bring to the boil. Cook for 1 minute. Pour over pork. Sprinkle with oregano.

Notes

SERVING SUGGESTION: Baby spinach, radicchio and sliced fennel. TIP: It's important to keep stirring the polenta otherwise it will become lumpy. Polenta cooks very quickly so don’t be tempted to over-cook it otherwise it will become dry.