CLEMENGOLD-AND-WHOLEGRAIN MUSTARD PORK STEAKS WITH MUSHROOM-AND-SPINACH GRAIN MEDLEY
Serves 4
EASY
Preparation: 10 minutes
Cooking: 20 minutes
wholegrain mustard 3T honey 2T olive oil 2T
Clemen-Golds 2, juiced sea salt and freshly ground black pepper, to taste
Woolworths pork steaks 500 g Woolworths mixed chopped mushrooms 400 g garlic 3 cloves, chopped balsamic vinegar 1T baby spinach 200 g
Woolworths seven-grain medley 2 x 250 g packs butter 1T
1 Combine the mustard, honey, olive oil and ClemenGold juice with the seasoning. 2 Brush onto the steaks, then sear over a high heat to caramelise, about 4 minutes on each side. Add the remaining marinade to the pan and let it bubble for 3–5 minutes to reduce slightly. Remove the steaks from the pan and slice, then return to the pan and caramelise slightly in the marinade. 3 In another pan, fry the mushrooms and garlic until golden brown. Add the balsamic vinegar and fold in the spinach to wilt. 4 Microwave the grain sachets according to package instructions. Add the grains to the mushrooms and spinach, then add the butter and allow to melt. Serve hot with the sticky pork. WINE: Woolworths Tokara Merlot