Project Description
Visiting Sarah Harris & Jessica Rowe on Studio 10, I taught them how to make this recipe. If you missed out I have added the link to the segment on their Youtube channel: https://www.youtube.com/watch?v=CE3lOO-Z8lM
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients:
4 blood oranges
4 – 8 pork leg steaks (or loin or scotch), 2cm thick
Salt and freshly ground black pepper
1 tablespoon (20ml) extra virgin olive oil
½ cup (125ml) chicken stock or chicken consommé
Salad
2 baby fennel, shaved or thinly sliced, fronds reserved
80g baby spinach leaves
1 small red onion, thinly sliced
1 teaspoon Dijon mustard
1 tablespoon (20ml) extra virgin olive oil
- Zest one and juice two of the oranges, peel and cut the remaining two into segments over a bowl reserving the juice. Season pork steaks on both sides.
- Heat oil in a large fryingpan over medium high heat and add pork and cook on one side for 6 minutes. Turn and cook for 2 minutes more, then remove to a warm plate, loosely covered with foil to rest.
- Add 60ml orange juice and zest to the pan with the chicken stock and increase heat to high. Simmer, uncovered, until thickened, approx. 2 minutes. Taste and season if desired.
- Meanwhile for the salad: Mix the Dijon mustard with the olive oil, 2 tablespoons (40ml) blood orange juice and salt and pepper in a bowl. Add fennel spinach, onion and blood orange segments and toss gently with dressing.
- Divide salad between four plates, serve with pork steaks, garnish with fennel fronds and drizzle with sauce
Lyndey’s Note: Pork fillet can also be used, either cut in half lengthways, browned on both sides, then covered and cooked for 6 minutes or slice the pork fillet into 1cm pieces and use a meat mallet or rolling pin to flatten them out into thin slices and pan fry for 2 minutes each side.
This sauce and salad are also delicious with chicken or fish fillets.