I’d got into a bit of a cooking rut. Or perhaps a meat rut. I’d buy mince (for meatballs, chilli or bolognese sauce), and chicken (almost infinite possibilities) and beef (stew of some description, more recently in my new slow cooker).
So I realised that if you keep buying the same things, you’ll keep making similar things. And I bought some pork loin steaks. Is that even what they are called? I’m low carbing (love how I’ve turned that into a verb, I low carb, you low carb, we low carb… we all become diet bores!). And then I had a quick flick through a recent copy of delicious magazine (why do I so that when I already own so many cook books?) for inspiration. This was utterly delicious and quite unlike anything I would have normally made.
Pork with orange and thyme
The zest and juice of 1 orange
a few sprigs of fresh thyme
2 pork loin steaks
1TBsp muscovado sugar
- Splash some oil into a frying pan over a medium heat
- Add the orange zest, and the thyme. You can throw in the whole sprigs if you want, or just the leaves
- Fry for about 3 minutes, till the zest is crispy, then take the zest and thyme out of the pan and set aside
- Season the pork with salt and pepper and add to the pan. Cook for 3 minutes each side, or until browned and cooked through
- Remove pork from pan and set aside
- Deglaze the pan with the orange juice, and add the sugar. Simmer until well reduced.
- Add everything back into the pan again and warm through.
- Serve with savoy cabbage.
It sounds more complicated than it is with all the taking out of the pan and setting aside – just make sure you have a wooden chopping board to rest the meat on (or a warm plate) and you’ll be fine.