Ingredients

Method

• 3 T extra virgin olive oil
• 1.1 kg Woolworths pork rib-eye steaks
• sea salt and freshly ground black pepper, to taste
• 1 red onion, finely chopped
• 1 red pepper, finely chopped
• 5 cloves garlic, crushed
• 3 sprigs thyme
• 1 bay leaf
• 2 sprigs fresh oregano
• 400 g brown mushrooms, quartered
• 2 T tomato paste
• 1⁄2 cup red wine
• 2 x 400 g cans whole peeled tomatoes in tomato sauce
• 1⁄2 cup chicken stock
• 70 g Woolworths pitted black Kalamata and green olives
• 1 x 850 g Woolworths baby potato roasting kit
• 10 g fresh basil , to garnish

Method

Ingredients

1. Heat the oil in a heavy-based pan over a medium heat. Season the pork and brown in batches on both sides, then remove and set aside.

2. In the same pan, sauté the onion, pepper, garlic, thyme, bay leaf and oregano for 5 minutes until softened.

3. Add the mushrooms and cook for a further 2 minutes, or until golden brown. Add the tomato paste and cook for 1 minute.

4. Deglaze the pan with the wine, then add the tomatoes and crush using the back of a wooden spoon. Add the stock.

5. Return the pork to the pan. Add the olives, cover and simmer for 30 minutes.

6. While the pork is cooking, prepare the potatoes according to package instructions. 7 Serve the pork with the potatoes, garnished with basil.

Find more pork recipes here. 

Photographs: Myburgh Du Plessis 

Production: Keletso Motau 
Food assistants: Lerato Motau And Ivan Masiyazi