Another Donna Hay The Instant Cook recipe – because whenever I cook them they turn out amazing (except this one time when I made lime and coconut rice… yuck.). Not being much of a meat-eater or meat-cooker, I have avoided steaks when cooking for a few years now. So when I read “pork butterfly steaks” and then checked my local butcher and couldn’t see them anywhere, I felt defeated already. My butcher is really lovely, and he showed me what a butterfly steak was – a Pork Medallion steak cut in half, and proceeded to cut them all in half for me. What a lovely chap.
So wish me luck as I attempt to make pork steaks tonight. I hope they are tender and juicy (how I like my meat), and not dry and tough (how my meat usually ends up).
- 4 x 200g pork butterfly steaks
- 2 teaspoons vegetable oil
- seasalt and cracked black pepper
- 1 tablespoon sage leaves
- 1/3 cup breakfast orange marmalade
- Heat frying pan over high heat.
- Brush the pork with oil and sprinkle with salt and pepper.
- Add the pork and sage to the pan and cook for 2 minutes each side or until well browned.
- Add the marmalade to the pan and cook for a further 2 minutes each side or until cooked to your liking.
- Serve the pork on steamed greens and spoon over the glaze. Serves 4.
Health Rating: 442 calories per steak
Taste Rating: will let you know!
I’m planning on serving this with a light mash potato, and Donna Hay’s Eat Your Greens Stir fry Vegetables.