Balsamic pork with watercress
Serves 4 Prep 10 mins Cook 10-12 mins
2 oranges 2 tbsp balsamic vinegar 2 tsp clear honey 1 garlic clove, crushed 1 tsp Dijon mustard 2 tbsp olive oil 4 boneless pork steaks,
about 175g each 100g bag watercress 1 avocado, sliced into
1 Grate the zest from 1 orange, then segment or chop the flesh. Juice the other orange. Mix the zest with half the juice, vinegar, honey and garlic, then set aside. For the dressing, whisk the remaining juice with the mustard, 1 tbsp oil and seasoning.
2 Heat the remaining oil in a frying pan, add the pork, then brown on each side, about 5 mins in total. Add the balsamic mixture, season, then bring to the boil. Bubble for 5- 6 mins, turning the pork, until tender.
3 Meanwhile, tip the watercress into a bowl, toss with the avocado, orange segments and dressing, then serve alongside the pork.
PER SERVING 261 kcals, fat 17g, saturates 3g, carbs 9g, sugars 8g, fibre 2g, protein 19g, salt 0.2g