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Grilled Pork Loin Steak with Caramelised Balsamic Onions and Tomato Chutney

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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

Grilled Pork Loin Steak with Caramelised Balsamic Onions and Tomato Chutney

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35 min
(3)

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.

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