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.
4 pork loin steaks , trimmed of fat
Flour, for dusting
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
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.
4. Cook the couscous following the pack instructions and steam the beans. Serve with the pork.
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.