Photo of Paprika pork with caponata by WW

Paprika pork with caponata

3
3
3
SmartPoints® value per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate

Ingredients

ground paprika

1 tsp, (sweet)

dried oregano

1 tsp

fresh lemon rind

1 tsp, finely grated

olive oil

1 tbs

trimmed pork butterfly steak

480 g, (Buy 4x150g), fat trimmed

red onion

1 medium, thinly sliced

red capsicum

1 medium, thinly sliced

garlic

1 clove(s), crushed

baby capers, rinsed, drained

1 tbs

canned diced tomatoes

400 g

mixed salad leaves

70 g

Instructions

  1. Combine the paprika, oregano, lemon rind and half the oil in a large bowl. Add the pork and toss to coat.
  2. Heat the remaining oil in a frying pan over medium heat. Add the onion and capsicum and cook, stirring, for 5 minutes or until softened. Add the garlic and capers and cook for 1 minute or until fragrant. Add the tomato and ½ cup (125ml) water and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes. Uncover and simmer for 4 minutes or until thickened slightly.
  3. Meanwhile, heat a barbecue grill or chargrill over medium heat. Cook the pork for 3 minutes each side or until cooked through. Transfer to a plate. Cover and set aside for 5 minutes to rest.
  4. Serve the pork with the caponata and salad leaves.

Notes

SERVING SUGGESTION: Crusty sourdough bread.

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