Pegasus Post: May 02, 2024

6 Thursday May 2 2024
Plenty of options when cooking with pork
Pork is often considered
a treat, but there are
many ways to present this
versatile meat
• Brush with reserved glaze near
the end of cooking.
Great served with risotto or
creamy polenta.
Sirloin roast pork with
stuffed baked apples
Ingredients
Serves 3-4
500g trim pork sirloin roast or
mini roast
1 tbsp olive oil
Salt and pepper to taste
4 small apples
3/4 cup fresh bread-crumbs
2 tbsp finely chopped sage leaves
1 shallot, diced
1tsp crushed garlic
2 tbsp table spread
Method
• Preheat oven to 200 deg C.
• If using a traditional roast, brush
meat with oil then season with salt
and pepper.
• Core apples with an apple
corer. Using tip of a sharp knife,
cut through skin around the
circumference of each apple.
• Combine breadcrumbs, sage,
garlic, salt, pepper and shallot. •
Mix in 1 tablespoon of spread. Stuff
apples with this mixture.
• Dot tops with remaining
tablespread.
• Place in a roasting pan with pork.
Cook roast for 35min according
to packet instructions. Cook
traditional roast for 10 minutes at
200 deg C.
• Reduce heat to 160 deg C, and
continue cooking for 35-40min.
• Cover and rest roast for 10min
before carving.
• Remove apples once soft and
cooked. Keep warm.
• Great served with a kumara mash
and steamed green beans.
Mustard and
pomegranate BBQ pork
Serves 4
Ingredients
500gm pork steaks
1 tbsp wholegrain mustard
¼ cup pomegranate glaze
1 tsp Chinese five-spice
Method
• Cut steaks into four portions.
Combine mustard, pomegranate
glaze and five spice.
• Brush over cutlets. Cover and
refrigerate for 30min.
• Preheat a barbecue or grill.
• Remove steaks from fridge,
scraping off any excess
marinade.
• Grill on medium-high for
about 8-10 minutes depending
on thickness, turning often.
Schnitzel with Asian
flavours
Serves 4
Ingredients
300-400gm pork schnitzel
½ cup flour
Flaky sea salt and freshly ground
black pepper to taste
1 large egg
2 tbsp coconut milk or plain
milk
1 cup dried breadcrumbs
3 kaffir lime leaves, deveined
and finely chopped
2 tbsp each: chopped coriander
leaves, mint
2-3 tbsp rice bran oil
Method
• If necessary, pound schnitzels
with a rolling pin until thin.
• Combine flour, salt and pepper
in a shallow dish.
• Whisk egg and coconut milk
or milk in another shallow bowl.
• Place breadcrumbs, kaffir lime
leaves and chopped herbs in a
third shallow dish.
• Coat schnitzels with flour, dip
in beaten egg, then coat with
crumb mixture. Chill for 5min.
• Heat oil in a large, non-stick
frying pan on medium.
• Add schnitzels. Cook
for 1-2 minutes each side, until
golden. Serve immediately.
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