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Ingredients
| 2 large large | Pork Steak Pork Steak | ||
| 500 g g | Cherry Tomatoes Cherry Tomatoes | ||
| 1 bags bag | Rocket Rocket | ||
| 4 pieces piece | Red Onions Red Onion | ||
| 6 tbsp tbsp | Balsamic Vinegar Balsamic Vinegar | ||
| 2 tsp tsp | Paprika powder Paprika powder | ||
| 2 tsp tsp | Sugar Sugar | ||
| 2 tsp tsp | Cayenne pepper Cayenne pepper | ||
| 1 cloves clove | Garlic Garlic | ||
| 1 dash dash | Olive Oil Olive Oil |
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Create new shopping listGrilled Pork Loin Steak with Caramelised Balsamic Onions and Tomato Chutney
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Method
- To caramelise the onions, fry them on a low heat for 10 minutes in 3 tablespoons of olive oil with salt and pepper.
- Add a tablespoon of sugar and 6 tablespoons of balsamic. Cook for a further 10 minutes until the onions are sweet and sticky.
- For the Chutney:
- Blitz tomatoes in a blender until smooth, then place in a pot and add 2 teaspoons of paprika, 1 teaspoon of cayenne pepper and 5 tablespoons of sugar. Cook for 20 minutes until the chutney is reduced.
- Season the pork with salt and pepper and rub over with some olive oil. cook the pork in a hot pan for 4 minutes on each side.
- To assemble the dish, place the onion and chutney on the plate. Slice the pork into strips and place them on top of rocket leaves and finish with a drizzle of olive oil.
Chef’s Tip:Store the tomato chutney in the fridge and it can be kept for a month.
