Main Meals
Glazed pork fillet steaks
3 to 4
Easy
15 minutes
15 minutes
Wine/Spirit Pairing
De Morgenzon Maestro Red 2018
Ingredients
Method- 400 g pork fillet
- 1–2 T canola oil
- sea salt and freshly ground black pepper, to taste For the glaze, mix:
- 4 T orange juice
- 1 T tomato sauce
- 1 T sriracha sauce
- 1 t brown sugar
- 1 t soya sauce
- 1 clove garlic, crushed
- ½ t ginger, crushed For serving:
- 300 g Woolworths baby marrow or butternut spaghetti
- 340 g Asian noodles
- extra soya sauce and sesame oil, for serving
- watercress, to garnish
Method
Ingredients1. Slice the pork fillet into four, then slice across – almost through – and open out into steaks.
2. Sear in the canola oil, seasoning lightly. Add the glaze to the pan. Reduce the heat to low. Simmer uncovered, basting often, for 5 minutes or until the sauce is reduced and the steaks are glazed. Season to taste at the table.
3. Cook the vegetable spaghetti and noodles according to package instructions, then mix. If you like, add soya sauce and sesame oil to taste. Serve topped with the glazed pork steaks, garnished with watercress.
Cook's note: This satisfying supper will be ready in no time thanks to the succulent pork fillet – it’s such an affordable cut.
Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Nicola Naude
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