Zesty Pork Steaks with Mushrooms
SERVES 2 // READY IN 25 MINS // 580 CALS
For a deliciously tangy and savoury dish, these Zesty Pork Steaks with Mushrooms are a perfect choice. Juicy pork steaks are cooked in a rich sauce made with cranberry jelly, orange zest, and red wine vinegar, bringing a sweet and citrusy depth of flavour. Paired with sautéed chestnut mushrooms and served over fluffy basmati rice, this low-fat meal is ready in just 25 minutes, making it a fantastic option for a satisfying yet light dinner.
Zesty Pork Steaks with Mushrooms
SERVES 2 // READY IN 25 MINS // 580 CALS
Ingredients
120g (4oz) basmati rice
2 (125g each) pork loin steaks
200g (7oz) chestnut mushrooms
1 tbsp olive oil
1 orange
1 tsp paprika
1 tbsp cranberry jelly
1 tsp red wine vinegar
10g (1 heaped tsp) butter
Directions
STEP 1
Boil a half-full kettle.
Rinse the rice before adding to a large saucepan. Pour in approx 300ml of boiled water.
Bring to the boil and simmer for 10-12 minutes (lid on).
STEP 2
Wash and dry the mushrooms. Cut into thin slices.
Wash the orange in warm soapy water to remove the wax. Zest and juice the orange.
Trim any excess fat off the steaks, then season well with salt and pepper.
STEP 3
Heat the oil in a large frying pan over a med-high heat. When hot, add the pork steaks and fry for 2 minutes each side. At this stage the pork should be browned but not cooked through. Remove the pork from the pan and set aside. Fry the mushrooms for 5 minutes, until soft and browned.
STEP 4
Turn the heat to low, then return the pork to the pan and add the paprika, cranberry jelly, orange zest, orange juice and red wine vinegar. Bring to a gentle simmer and stir to dissolve the cranberry jelly. Simmer for 5 minutes, turning half way through, until the meat is cooked.
Remove the pork and mushrooms from the pan and set aside to keep warm.
STEP 5
Turn the heat up a little and stir in the butter. Bubble for 2 mins until the sauce is glossy.
STEP 6
Share the cooked rice between two bowls. Add the pork and mushrooms to each dish. Then pour over the sauce.
NUTRITIONAL INFO (PER SERVING)
580 CALS // 32G PROTEIN // 22G FAT // 60G CARBS