Maple Pork Steaks

Nutrition per serve

Ingredients

• 5g fennel seeds
• 2pcs pork loin steaks
• 150g peas
• 2pcs small sweet potato
• 2clov garlic
• 25g maple syrup
• 20g butter
• 10ml white wine vinegar
• 10ml olive oil

Method

1. Step 1 — Make mashed sweet potato
   Peel the sweet potatoes and cut into 2cm chunks. Put the sweet potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-14 mins until tender. Drain, then return to the pan. Add 10g butter, season with salt and pepper and mash until smooth.
2. Step 2 — Make maple glaze
   Meanwhile, crush or finely chop the garlic. Put the garlic, maple syrup, ½ tsp fennel seeds* (see Kitchen notes) and 2 tsp white wine vinegar in a bowl. Season with pepper and stir to combine.
3. Step 3 — Pan-fry pork
   Season the pork with salt and pepper. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the pork for 4-5 mins each side until browned and cooked through (see Kitchen notes). Remove from the pan.
4. Step 4 — Glaze pork
   Return the pan to medium heat. Add the maple glaze and cook, stirring, for 30 secs or until sticky. Remove the pan from the heat, add the pork and turn to coat, then transfer to a plate and rest for 4 mins. Meanwhile, bring a small saucepan of water to the boil for the peas.
5. Step 5 — Cook peas and serve up
   Add the peas to the pan of boiling water and cook for 2 mins or until tender. Drain, then return to the pan, add 10g butter, season with salt and pepper and stir to combine. Divide the pork, mashed sweet potato and buttery peas among plates. Drizzle the pork with the resting juices and any remaining glaze in the pan. Enjoy!
6. Step 6 — Kitchen notes
   Fennel is a classic partner for pork, but if you aren't a fan, reduce the fennel seeds to taste or leave them out. ~ Cook the pork steaks just until they're blush pink in the centre to ensure the meat is tender and juicy.

Allergens

Milch, Sulfit, Gluten, Wheat