Name: Balsamic pork with watercress
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: British
Ingredients: 2 oranges; 2 tbsp balsamic vinegar; 2 tsp clear honey; 1 garlic clove crushed; 1 tsp Dijon mustard; 2 tbsp olive oil; 4 boneless pork steaks about 175g/6oz each; 100g bag watercress; 1 avocado sliced into chunks

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Balsamic pork with watercress

Balsamic pork with watercress

Mary Cadogan

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Serves 4

Easy

Prep: 10 mins

Cook: 12 mins

A star rating of 4.7 out of 5.21 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

2 oranges
2 tbsp balsamic vinegar
2 tsp clear honey
1 garlic clove

crushed
1 tsp Dijon mustard
2 tbsp olive oil
4 boneless pork steaks

about 175g/6oz each
100g bag watercress
1 avocado

sliced into chunks

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Nutrition: per serving

kcal261
fat17g
saturates3g
carbs9g
sugars8g
fibre2g
protein19g
salt0.24g

low

Method

step 1

Grate the zest from 1 orange, then segment the flesh (see Here to help, p23). Juice the other orange. Mix the zest with half the juice, vinegar, honey and garlic, then set aside. For the dressing, whisk the remaining juice with the mustard, 1 tbsp oil and seasoning.
step 2

Heat the remaining oil in a frying pan, add the pork, then brown on each side, about 5 mins in total. Add the balsamic mixture, season, then bring to the boil. Bubble for 5-6 mins, turning the pork, until tender.
step 3

Meanwhile, tip the watercress into a bowl, toss with the avocado, orange segments and dressing, then serve alongside the pork.

Recipe from Good Food magazine, August 2008

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A star rating of 4.7 out of 5.21 ratings

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