Pan Fried Pork Steaks with Crispy Sage and Gooseberry Sauce
This dish is a pure parade of flavourful delight - salty bacon, herby sage, tangy and sweet gooseberry sauce (instead of apple sauce!) and garlic veggies. It’s really hard to imagine just how well all these flavours work together. So, you’ll have to try it for yourself. It also happens to be our Fruit of the Month! Enjoy!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Potato
1
Onion
1
Sage
1
Gooseberries
1
Garlic Clove
3
Streaky Bacon Rasher
2
Pork Medallion
1
Baby Spinach
Nutritional information
Utensils
Instructions
Pre-heat your oven to 220 degrees. Chop the potatoes into wedges roughly the length and width of your index finger (no need to peel). Cut the onion in half through the root, peel and chop half the onion into roughly ½cm pieces (or as small as you can!). Slice the other half of the onion into thin half moon shapes. Pop the potatoes onto a baking tray. Drizzle over 2 tbsp of olive oil and ¼ tsp of salt and put in your oven for 25-30 mins until browned and crispy. 15 mins into cooking, add your sliced onion to the baking tray as well.
Pull the sage leaves off their stalks and finely chop half of them. Leave the other half to the side for later.
Add the chopped onion to a saucepan on medium heat with 1 tbsp of oil. Cook for 5 mins before adding the chopped sage, gooseberries and 1 tbsp of sugar(if you have some). Pour in 75ml of water and a pinch of salt and black pepper and put the lid on the pan. Cook for 10 mins, then remove the lid, break up the gooseberries with a spoon, add another 1 tbsp of sugar and continue to cook with the lid off for another 4 mins. Once cooked, put the lid back on and leave to the side for later. Tip: The sauce should have reduced with little water left. If this is not the case, just cook for a few more mins with the lid off.
While the gooseberry mixture is cooking, peel and finely chop the garlic.
Meanwhile, put a frying pan on medium heat and lay in the bacon rashers. Cook for 4-5 mins, turning halfway through cooking, until really crisp. Tip: Watch they don’t burn, they just need to be crispy! Then remove to a plate covered with kitchen paper to soak up any oil. Next, throw in your whole sage leaves and cook for 20 seconds in the bacon oil until crispy. Remove them to the kitchen paper too.
Season each side of the pork steaks with a pinch of salt and black pepper and then lay them in your frying pan. Cook for 5 mins on one side before turning over and cooking for 4-5 mins on the other side . Once cooked (the pork is cooked when no longer pink in the middle), remove to a chopping board and cover with foil.Tip: The pork needs to rest for a few mins before serving, this will make it more succulent.
Put the same pan you cooked your pork in (no need to wash) back on medium heat. If the pan has no oil left in it from the pork, add 1 tbsp of olive oil, if it does you can cook your spinach in that! Add the spinach to the pan along with a pinch of salt, a good grind of black pepper and 2 tbsp of water. Cook for 4-5 mins, stirring occasionally, until slightly wilted before throwing in your garlic and cooking for another minute. Take off the heat.Tip: If you’re a bit overwhelmed by the amount of spinach, don’t worry! Just try and fit in as much as you can, it will wilt down a lot!
Slice your pork into roughly 1cm wide slices and place on a plate. Crumble over your bacon and place your whole sage leaves on top. Serve with your potato wedges, garlicky spinach and gooseberry and sage sauce. Enjoy!
