Pork Loin Steak, Lean, raw
Plain White Flour
1½ tablespoons, level
Low Fat Spread
Dry white wine
Lemon Juice, Fresh
½ medium, sliced
Capers, in Brine
- Place the pork loin steaks between two sheets of baking paper and using a rolling pin or the base of a heavy pan. Bash them until around 5mm thick. Lightly dust them in flour.
- Put a large, nonstick frying pan over a medium-high heat and add the olive oil and the spread. Once hot, add the pork and cook for 2 minutes on each side or until golden.
- Put the pork into the pan and pour in the white wine. Bring to a simmer and cook for 1 minute. Add the lemon juice, lemon slices, capers and sage, and simmer for 2-3 minutes, until the sauce has thickened slightly. Season well.
- Serve the pork with the sauce drizzled over the top and a grinding of fresh black pepper.