Pork dish of­fers tempt­ing taste of Italy

Kaikoura Star - - GARDENING -

Mediter­ranean flavours make this colour­ful meal sing.

tsp gar­lic pow­der tsp onion pow­der tsp dried basil tsp ground black 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

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.