Murray Valley Pork with Balsamic Sweet and Sour
This is so simple and quick you will want it every night.
Ingredients
- 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
Instructions
- 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