This is our cat learning some tricks. :)
You’ll get plenty of high fives for making this very elegant, but simple meal. The spicy-sweetness of the peppadews is particularly nice against the delicate white wine sauce. Rosemary and lemon round out the flavors perfectly.
Pork With Peppadew And White Wine Sauce
Ingredients:
4 pork loin steaks , trimmed of fat
Flour, for dusting
Olive oil
1 small onion, diced
3 garlic cloves, sliced
1 tsp rosemary, chopped
Golden caster (granulated) sugar
½ lemon, zested and 1 Tbs juice
150ml white wine
150ml chicken stock
15 peppadew peppers, halved
150g giant (Israeli) couscous or fregola, to serve
200g green beans, to serve
Directions:
1. Season and dust the pork with some flour.
2. Heat 1 Tbs olive oil in a non-stick pan and brown the pork on both sides. Remove from the pan and add the onion, garlic, rosemary, a pinch of sugar and some seasoning. Cook until golden and softened, about 5 minutes. Add the lemon zest and juice, white wine and stock, and bring to a boil. Reduce to a simmer and add the pork. Cook for 12 minutes until the pork is tender and the sauce has reduced by half and thickened a little.
3. Add the peppadews for the last 5 minutes of cooking time.
4. Cook the couscous following the pack instructions and steam the beans. Serve with the pork.
Serves 4
Recipe from Olive Magazine
This is quiet and lovely with a fantastic build up.
Check out Quickbeam on the band’s Website, where you can buy their music.
Cheers!
