Golden Crumbed Pork Steak

Nutrition per serve

Ingredients

• 10g country seasoning
• 40g panko breadcrumbs
• 2pcs pork loin steaks
• 1pcs onion
• 1pcs tomato
• 50g baby spinach leaves
• 1pcs egg
• 30ml olive oil
• 23ml red or white wine vinegar
• 15ml sugar

Method

1. Step 1 — Crumb pork
   Whisk 1 egg in a shallow bowl. Put the country seasoning and breadcrumbs in separate shallow bowls. Dust the pork with the seasoning, shake off the excess, then dip in the egg and coat in the breadcrumbs.
2. Step 2 — Start relish
   Thinly slice the onion. Cut the tomato into 2cm chunks. Heat 1 tsp olive oil in a small saucepan over medium heat. Cook the onion and tomato, stirring regularly, for 3-4 mins until softened.
3. Step 3 — Simmer relish
   Stir 1 tbs red wine vinegar, 1 tbs sugar and 2 tbs water into the tomato mixture. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, for 5 mins or until thickened and slightly sticky. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Pan-fry pork
   Meanwhile, heat 1½ tbs olive oil in a medium frypan over medium heat. Cook the pork for 4-5 mins each side until golden and cooked through (see Kitchen 101). Remove from the pan and rest for 4 mins.
5. Step 5 — Dress salad and serve up
   Combine 1 tsp olive oil and 2 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the spinach and toss to coat. Divide the crumbed pork, relish and salad among plates and enjoy!
6. Step 6 — Kitchen 101
   Pork is at its tender and juicy best when it’s cooked to medium, so don’t be afraid of a little colour. Gone are the days when we cooked pork all the way through until white (and bone dry); nowadays, it's completely safe – and tastier – to eat pork with a hint of blush pink in the middle.

Allergens

Eier, Sulfit, Gluten, Wheat