Pork Agrodolce
with Roasted Potatoes and Tenderstem® Broccoli
Agrodolce is a sticky sauce that comes from Italian cuisine, with "agro" meaning sour and "dolce" meaning sweet. Our version uses tomatoes and parsley to bring freshness to make this dish a more summery take on a classic dish.
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
450 grams
Potatoes
150 grams
Tenderstem Broccoli
2 unit(s)
Garlic Clove
1 unit(s)
Echalion Shallot
½ bunch(es)
Flat Leaf Parsley
1 unit(s)
Medium Tomato
2 unit(s)
British Pork Loin Steaks
24 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
10 grams
Chicken Stock Paste
Not included in your delivery
20 grams
Butter
1.5 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Keep the butter for the sauce (see pantry for amount) in the fridge.
Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve any thick broccoli stems lengthways.
Peel and grate the garlic (or use a garlic press). Halve, peel and chop the shallot into small pieces.
Roughly chop the parsley (stalks and all). Cut the tomato into 1cm chunks.
Season the pork steaks with salt and pepper on both sides. IMPORTANT: Wash your hands and equipment after handling raw meat.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.
Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.
When the potatoes have 10 mins left, pop the Tenderstem® onto another baking tray. Drizzle with oil and season with salt and pepper. Roast on the middle shelf until tender and crispy, 10-12 mins.
Meanwhile, wipe out the (now empty) frying pan and pop back on medium-high heat with a drizzle of oil.
Once hot, add the shallot and cook until softened, 3-4 mins.
Stir in the tomatoes and garlic, then cook until softened, 1-2 mins, then pour in the red wine vinegar and allow to evaporate.
Stir the chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into the frying pan. Bring to the boil, then lower the heat slightly and simmer until reduced by half, 2-3 mins.
Once reduced, remove the sauce from the heat and vigorously stir in the cold butter until combined.
Stir through the parsley. Taste and season with salt and pepper if needed.
When everything's ready, slice the pork steaks widthways into 2cm thick slices.
Transfer the pork to your plates and spoon over the agrodolce sauce.
Share the roasted potatoes and Tenderstem® alongside.
Enjoy!
