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

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.