SERVES: 4
PREPARATION: 20 MINUTES, PLUS COOLING, COOKING: 15 MINUTES
Ingredients:
1 tablespoon (15 ml) balsamic vinegar
1 tablespoon (15 ml) Dijon mustard
4 lean pork loin cutlets or chops, about 1/2 pound (200 g) each, patted dry with paper towels
freshly ground black pepper
2 tablespoons (30 ml) olive oil
3/4 pound (400 g) broccolini or asparagus spears
12/3 cups (400 g) quinoa, rinsed and cooked (see here)
Apple and blueberry relish:
2 green apples, such as granny smith, peeled, cored and diced
1 small onion, finely diced
1/3 cup (80 ml) balsamic vinegar
1/4 cup (50 g) soft brown sugar
2 cloves
1/2 cup (125 g) fresh blueberries
Method:
1 Combine the vinegar and mustard in a small bowl. Brush both sides of the pork with the mustard mixture and season with pepper. Set aside to marinate.
2 To make the apple and blueberry relish, put the apples, onion, vinegar, sugar and cloves in a saucepan over medium heat and stir to combine. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer for about 4 minutes, or until the apples and onion are just tender. Add the blueberries, simmer for another 3–4 minutes, until blueberries have softened. Remove from heat, discard cloves; let cool.
3 Heat a grill pan or frying pan over high heat. Add the oil, then add the pork. Reduce the heat to medium and cook for 3–4 minutes, depending on thickness, until small beads of moisture appear on the top of each pork chop; do not turn before then. Turn and cook the other side until done to your liking (1–2 minutes for rare, 2–3 minutes for medium and 3–4 minutes for well done). Remove from heat and let rest for 3–4 minutes.
4 Steam the broccolini over a saucepan of boiling water for about 5 minutes, or until just tender. Serve the pork with the quinoa, broccolini and a spoonful of apple and blueberry relish on the side.
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| pork with fruit relish |
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