Pork dish offers tempting taste of Italy
Mediterranean flavours make this colourful meal sing.
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
❚ 11⁄2 courgettes
❚ tsp extra-virgin olive oil
Italian pork ❚ tsp oil Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. myfoodbag.co.nz
❚ 275g lean pork sirloin steaks ❚ 11⁄2 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
❚ 1 tbsp pine nuts
❚ 2-3 tbsp basil leaves, roughly torn
❚ 11⁄2 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).
Italian pork with mushroom tomato sauce and courgetti