Saturday, January 15, 2011

Recipe challenge - recipe #3

I'm working away at my recipe goal, and tried this one from the other day:

Spanish Pork

1 tbs mustard
1 garlic clove, crushed
1 tbs baby capers, rinsed, drained
8 pimento-stuffed green olives, sliced
1 tbs chopped flat-leaf parsley
Grated zest and juice of 1 lemon
1 1/2 tbs olive oil
350g piece pork fillet, trimmed

Preheat oven to 180°C. To make sauce, whisk together mustard, garlic, capers, olives, parsley, zest, juice, 1 tbs olive oil, pepper to taste and 2 tbs warm water.
Heat remaining oil in an ovenproof frypan over high heat and cook pork, turning, for 5 minutes until golden.

Place pan in oven for 5 minutes until pork is cooked through. Rest pork for 5 minutes, then slice.

Drizzle with the sauce.

Of course, I made some changes....

I used pork steaks instead of fillets and curly parsley from our garden in place of the flat-leaf kind. We had no pimento-stuffed olives on hand, so I just used green olives. Since I wasn't using fillets, I also didn't bother with the oven part, simply cooking the steaks over a high heat in a non-stick pan. And pouring some room-temperature sauce over my hot pork steak didn't appeal, so I removed the meat from the pan, then poured the sauce in, both to heat and to pick up the pan juices.

The verdict: WAY too much lemon juice. Thank goodness I used a small lemon; it was cat's-bum sour anyway.

I'd cut the juice back to a teaspoon next time, but would definitely make it again.

I didn't take a photo (I know, blogger fail!), so here's the one from's website, which looks utterly unlike mine. And just quietly, there was not a broad bean in sight. Ugh.


Sue said...

Could you make it with chicken instead Kek? Or is the pork ok fat wise anyway?

Kek said...

I think it would work with chicken Sue, but pork is fine - just choose a nice lean steak and trim off any visible fat.

Charlotte Orr said...

Snap! I made the same recipe using up some pork cutlets the other night. I found it a bit too lemony too!

Kek said...

How funny, Charlotte - out of all the online recipes, that we'd choose the same one. LOL

It was promising and with a little modification, it would be perfect.

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