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
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