Pork dish of­fers tempt­ing taste of Italy

Mediter­ranean flavours make this colour­ful meal sing.

Franklin County News - - OUT & ABOUT -

ITAL­IAN PORKWITH MUSH­ROOM TOMATO SAUCE AND COURGETTI

Mush­room tomato sauce 1 tsp oil

brown onion, thinly sliced 2 cloves gar­lic, finely chopped

pun­net white but­ton mush­rooms, sliced

1 tsp Ital­ian spice mix (see recipe below) 2 tsp tomato paste 1 can chopped toma­toes

cap­sicum, diced 2cm 1 tsp honey tsp soy sauce cup chicken stock Courgetti and broc­coli broc­coli 11⁄ cour­gettes tsp ex­tra-vir­gin olive oil Ital­ian pork tsp oil 275g lean pork sir­loin steaks 11⁄ tsp Ital­ian spice mix (see below) Ital­ian Spice Mix tsp dried oregano tsp smoked pa­prika tsp tomato pow­der tsp gar­lic pow­der tsp onion pow­der tsp dried basil tsp ground black To serve 1 tbsp pine nuts 2-3 tbsp basil leaves, roughly torn

11⁄ tbsp feta cheese (op­tional) Bring a medium pot of salted wa­ter to the boil. Pre­pare in­gre­di­ents.

Heat oil in medium pot on medium heat. Cook onion, gar­lic and mush­rooms with a pinch of salt for 4-5 min­utes, stir­ring of­ten, un­til soft­ened. Add first mea­sure of Ital­ian spice mix and tomato paste and con­tinue to cook for 1-2 min­utes, stir­ring of­ten un­til tomato paste is cooked out.

Add all re­main­ing mush­room tomato sauce in­gre­di­ents. Bring to a sim­mer and re­duce heat to low. Sim­mer for 6-8 min­utes un­til sauce has thick­ened. Sea­son and set aside, cov­ered, to keep warm.

Cut broc­coli into small flo­rets and dice stalk 1cm and peel cour­gettes into rib­bons. Set aside.

Heat a medium, dry fry-pan on medium-high heat. Add pine nuts to pan and cook for 1-2 min­utes, stir­ring of­ten, un­til toasted. Set pine nuts aside and keep pan on heat.

Heat oil in fry-pan. Pat pork dry, rub with sec­ond mea­sure of Ital­ian spice mix and sea­son well. Cook for about 3 min­utes each side (de­pend­ing on thick­ness), or un­til just cooked through. Pour any rest­ing juices into mush­room tomato sauce.

Cook broc­coli in pot of boil­ing wa­ter for about 2 min­utes, un­til just ten­der. Add cour­gette, stir, and im­me­di­ately drain well. Toss with a driz­zle of oil and sea­son.

To serve, share courgetti and broc­coli be­tween bowls. Top with Ital­ian pork, spoon over some mush­room tomato sauce. Sprin­kle with pine nuts and basil leaves. Crum­ble over feta cheese (if us­ing). my­food­bag.co.nz/fresh-start

Ital­ian pork with mush­room tomato sauce and courgetti

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