Sweet and Salty Olive Pork Steaks

Nutrition per serve

Ingredients

• 400g chat potatoes
• 10g capers
• 1pcs capsicum
• 30g pitted kalamata olives
• 5g Tuscan seasoning
• 2pcs pork loin steaks
• 50g baby spinach leaves
• 25ml French vinaigrette
• 15g butter
• 15ml olive oil
• 10ml sugar
• 10ml red or white wine vinegar

Method

1. Step 1 — Cook potatoes
   Halve the unpeeled potatoes, quartering any large ones. Put in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain, then return to the pan. Add the capers and 15g butter to the potato, lightly season with salt and pepper and toss until the butter is melted. Cover to keep warm.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the capsicum. Finely chop the olives. Combine the Tuscan seasoning and 2 tsp olive oil in a large bowl. Add the pork and turn to coat.
3. Step 3 — Cook pork
   Heat a medium frypan over medium-high heat. Cook the pork, turning regularly, for 8-10 mins until golden and cooked through (the pork steaks will be cooked to blush pink, which is desired to ensure the meat is tender and juicy). Remove the pork from the pan. Wipe the pan clean.
4. Step 4 — Start capsicum mixture
   Heat 1 tsp olive oil in the same pan over high heat. Cook the capsicum, stirring occasionally, for 3 mins or until slightly softened.
5. Step 5 — Finish capsicum mixture
   Add the olives, 2 tsp sugar, 2 tsp red wine vinegar and 60ml (¼ cup) water to the capsicum and bring to the boil. Reduce the heat to medium-high and cook, swirling the pan occasionally, for 3 mins or until slightly reduced. Add the pork and any resting juices to the pan and turn to coat. Taste, then season with salt and pepper. Remove from the heat.
6. Step 6 — Dress spinach and serve
   Put the spinach and vinaigrette in a large bowl and toss to coat. Divide the potato mixture, dressed spinach, pork and capsicum mixture among plates to serve.

Allergens

Milk, Sulphites