8 butterfly pork steaks
2 teaspoons oil
sea salt and cracked black pepper
baby spinach leaves to serve
1 tablespoon butter
1 tablespoon olive oil
250g cherry tomatoes,halved
250g yellow pear tomatoes,halved
1 tespoon sugar
1/2 cup rough chopped basil leaves
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Rub the pork with the oil, then sprinkle with salt and pepper.
Heat a non stick frying pan over high heat. Add the steaks to the pan and cook 3
to 4 minutes each side, or until cooked to your liking. Place the steaks on a warm
plate and cover.
For the tomato pan sauce, place the butter and oil in the pan and heat until the
butter is bubbling. Add the tomatoes and cook quickly until just beginning to soften.
Stir through the basil, sugar, salt and pepper.
To serve, place the spinach leaves on plates, top with steaks and spoon over the
pan sauce.
Adapted from Donna Hay, Instant Entertaining, pg 99
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