Or­ange and Mus­tard Pork

Serves 4, Prep and Cook: 20 mins

New Idea - - New Food Ideas -

4 x 250g pork cut­lets 2 tsps olive oil 750g baby white po­ta­toes, halved ½ or­ange juice ½ cup chicken stock 2 tblsps break­fast mar­malade 1 tblsp whole­grain mus­tard Steamed peas, to serve

1 Sea­son pork with salt and pep­per. 2 Heat oil in a large, non-stick fry­ing pan over a medium to high heat. Add pork. Cook, for about 5 min­utes on each side, or un­til cooked to your lik­ing. Re­move from pan. Rest, loosely cov­ered with foil. 3 Mean­while, place po­ta­toes in a mi­crowave-safe dish with 2 tblsps wa­ter. Cover with damp ab­sorbent kitchen pa­per. Mi­crowave on High (100%) for about 8 min­utes, or un­til ten­der. Drain. Keep warm. 4 Add com­bined juice, stock, mar­malade and mus­tard to same, hot fry­ing pan. Bring to boil. Gen­tly boil for about 5 min­utes, or un­til thick­ened. Re­turn pork with rest­ing juices. Cook, turn­ing pork for about 1 minute, or un­til heated through. Re­move from heat. 5 Top pork with or­ange sauce. Serve with po­ta­toes and peas. Sea­son with cracked black pep­per.

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