Photo of Pork steaks with fennel rub and olive tapenade by WW

Pork steaks with fennel rub and olive tapenade

8
6
6
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
It might only take a mere 20 minutes to make, but the piquant seasoning and intense black olives make this dish something very special indeed.

Ingredients

ground cumin

1 tsp

fennel seeds

1 tsp

currants

2 tbs

lean pork leg steak

510 g, (4 x 150g steaks), fat trimmed

carrot(s)

2 medium, grated

fresh coriander

½ cup(s), coarsely chopped

rocket

2 cup(s), (60g baby)

chickpeas, canned, rinsed, drained

1 can(s), (1 x 400g can)

olive oil

1 tbs

lemon juice

2 tbs

tapenade (olive paste)

¼ cup(s), (62g)

honey

1 tsp

Instructions

  1. Heat a large non-stick frying pan over medium heat. Add cumin and fennel seeds and cook, stirring, for 1–2 minutes or until aromatic. Place seeds in a mortar and pestle and pound until crushed. Place currants in small bowl and cover with boiling water. Set aside for 5 minutes. Drain.
  2. Meanwhile, rub crushed seeds over both sides of pork. Season with salt and freshly ground black pepper. Heat a large non-stick frying pan over high heat. Lightly spray both sides of pork with oil and cook for 3–4 minutes each side or until cooked through.
  3. Combine currants, carrot, coriander, rocket and chickpeas in a large serving bowl. Whisk oil, juice and honey in a small bowl. Add dressing to carrot mixture and toss gently to combine. Serve pork with salad and olive tapenade.

Notes

SERVING SUGGESTION: Enjoy with toasted Turkish bread.TIP: If you don’t have a mortar and pestle you can use ½ teaspoon each of ground cumin and fennel.

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