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:

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.