What we’re eating ….

Pan fried Pork with Maple Mustard Sauce

(BBC Good Food Magazine May 07)

2 pork tenderloins cut into 3cm slices  or equivalent pork steaks

1 tablespoon plain flour

2 tablespoons olive oil

1 thinly sliced red onion

200ml vegetable stock

2 tablespoons maple syrup

2 tablespoons wholegrain mustard

juice of 1 lemon

Season pork with salt and pepper and then lightly coat in flour

Heat the oil in a large pan and quickly fry pork until browned.

Cook for about 5 mins then remove to a plate

Add onion to the pan (with more oil if needed)

Fry until it starts to colour, then add the stock and bring to the boil

Reduce for a few minutes, then add the maple syrup, mustard and lemon juice

Bring back to the boil, then reduce heat, add pork and gently simmer until heated through

PORK AND ORANGE STIR FRY

Marinate 300g (1/2lb) pork, cut into strips, in 4 tblspns orange juice, 2 tblspns soy sauce, 1 teaspoon ground ginger, pepper, 1 clove of crushed garlic.

Drain and stir fry.

Add I cup chopped vegetables, stir fry and add marinade. Heat through.

Prep Time: 20 minutes
Cooking Time: 1 hours 15 minutes

From Rachel Ray

ORANGE SOY PORK

Zest of 1 orange, reserving the juice

1/4 cup soy sauce or Tamari (dark soy sauce)

4 1-inch thick center-cut boneless pork loin chops (6-8 ounces each)

Pre-heat a large skillet over medium-high heat with two turns of the pan of EVOO.

In a shallow dish, combine the orange zest and juice of the zested orange and the soy sauce. Add some salt and freshly ground black pepper. Dip the chops into the mixture and place in the hot pan. Brown and caramelize the chops for four minutes on each side or until the juices run clear. Remove the chops from the heat and let them rest a couple minutes for the juice to redistribute.