Murray Valley Pork with Balsamic Sweet and Sour
This is so simple and quick you will want it every night.
- 6 Pork Loin Steaks 2 in (5 cm) thick
- 40 ml balsamic vinegar standard not sweet thickened balsamic
- 45 gm honey 3 Tablespoon
- 20 gm dijon mustard 1 Tablespoon
- 1 Tablespoon rosemary leaves chopped
- 80 ml chicken stock
- 2 cloves garlic crushed
- 150 gm red onion sliced
- 100 gm red capsicum sliced
- 40 ml olive oil
You'll need a large frypan or deep sided grill pan. A warm plate to rest the meat and some sides to go with it. I cooked risoni and green vegetables.
Prepare anything you may want to eat with your pork because it will take exactly 10 minutes with resting time of 2 minutes
Lay out the steaks and season with salt and pepper
Heat a frypan ( grill) till very hot . Add 1 tablespoon of oil then add the steaks. Leave the pan on high. Set the timer and cook for 6 minutes.
Then turn over. Time for another 2 minutes then take out of the pan and put onto your warm plate.
Let them sit and rest for 2 minutes.
To finish the sauce
Leave the pan on the cook top but turn down to a lower heat. Add the remaining olive oil.
Add the onion the rosemary and capsicum and saute till the onion just starts to soften. Add the garlic and leave for another minute. ( so far 2 minutes)
Add the stock. It will bubble and simmer. Let it do this while you add the honey, balsamic and dijon. Stir well. bring to a boil and simmer another minute. (total 4 minutes)
Add any juices from the pork back into the pan and add the pork into the pan as well if you want to serve it from the pan