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Pork Loin with Balsamic Cherry Glaze and Cauliflower Puree

 

Prep time: 15 mins

Cooking time: 45 mins

Serves: 4

Ingredients:

  • 800g Pork Loin Steaks
  • Ground Fennel
  • 4 Sprigs Thyme
  • 600g Cauliflower
  • 2 Brushed Potatoes
  • 500g Cherries
  • ¼ Cup Caramelised Balsamic
  • ½ Cup Marsala or Red Wine
  • ½ Cup Brown Sugar
  • 100g Butter
  • ¼ Cup Milk
  • 1 Bunch English Spinach
  • Salt and Pepper
  • Olive oil

METHOD

  1. Pat dry the pork and season with salt and pepper, sprinkle with ground fennel, drizzle with olive oil.

  2. Wash the spinach and shake off the water. Remove the bottom end with the roots and leave aside.

  3. Finely chop the thyme and rub well with the pork. Set aside.

  4. Remove the stem and pit the cherries. Place half of the pitted cherries on a saucepan, add the caramelised balsamic, wine and the sugar, add couple of sprigs of thyme and bring to the boil on high heat.

  5. Turn down to medium heat and cook for 20mins. Remove from heat and using a stick blender blitz until smooth. Then add the rest of the cherries and keep cooking on medium heat for further 15mins stirring from time to time until thickens and cherries are soft.

  6. Cut the cauliflower into medium size florets, peel and small dice the potatoes. Place them on a pot with salted water and bring them the boil on high heat.

  7. Cook for approx. 20-25 mins until the potatoes and the cauliflowers are soft. Drain well and place back on the pot, add the butter and the milk, season with salt and pepper and blitz using a stick blender until smooth.

  8. Meanwhile, bring a large frying pan to high heat. Drizzle with olive oil and add the pork steaks. Sear for 3mins on each side and turn of the heat. Let the steaks rest on the pan for 10 mins before serving.

  9. Remove the steaks from the pan and add the tray juices to the cherry sauce. Put the pan back on high heat. Drizzle with olive oil and once hot add the spinach, season and sauté for 2mins until soften and vibrant green.

  10. Serve pork steaks with cauliflower puree and sauteed spinach. Drizzle with cherry glaze and serve hot.