This site requires JavaScript for certain features to work, but this is not enabled on your browser. If you are unable to use JavaScript on your browser, you can place your order by contacting our Customer Sales and Support Centre by free phone on 0800 1 88884 or by email at customersupport@waitrose.co.uk

Print A4 A5

Pork steaks with olive salsa

Preparation time: 20 minutes + soaking and resting
Cooking time: 10 minutes
Total time: 30 minutes

Serves: 2

Ingredients

100g wholewheat couscous
2 tbsp olive oil
½ tbsp sherry vinegar
½ x 350g can Fragata Stoneless Manzanilla Olives Filled With Piquillo Pepper, drained and sliced
2 tbsp sultanas, roughly chopped
1 tbsp Fragata Capers, drained and chopped
1 tbsp finely diced shallot
240g pack No.1 Free Range Pork Medallions
1 clove garlic, peeled and bashed
½ orange, juice
½ x 25g pack flat leaf parsley, roughly chopped

Method

1. Put the couscous in a mixing bowl and cover with 150ml just-boiled water. Cover the bowl and set aside for 10 minutes to soak. Meanwhile, for the salsa, mix 1 tbsp oil and the vinegar in a bowl. Add the olives, sultanas, capers and shallot and stir to combine.

2. Put the pork medallions between 2 sheets of baking parchment and use a rolling pin to flatten out to about 1cm thick; season and set aside. Heat ½ tbsp oil in a small frying pan over a medium-high heat. Add the garlic and pork, and fry for 3 minutes. Turn the pork over and fry for 2 minutes, then pour in the orange juice and bubble for a final minute or until the pork is cooked through, the juices run clear and no pink meat remains. Take off the heat and rest for 2 minutes.

3. Fluff up the couscous with a fork, stir through the remaining ½ tbsp oil and the parsley; season. Divide between plates and top with the pork and any juices from the pan (discard the garlic). Spoon over the salsa and serve immediately.