Recipe by Jen T
A nice tasty low fat pork dish with a light fruity flavour. Another 'Good food for your Heart" collection recipe. Goes well with either mashed potatoes or wide ribbon noodles for a change. Thanks to "TooAllergic" I have now added the cooking temp. :)
Top Review by TooAllergic
So I guessed at the oven temperature! 350F? Also...I didn't sear the pork first. Our American little piggies are so lean these days. I was afraid of tough-as-an-old-boot meat. So. I layered the ingredients in my Le Creuset oval French Oven. Pork (seasoned with cinnamon, salt and black pepper), Plums, onion (and leek)...and again. I also added orange slices between the layers. The meat melted in my mouth. The sauce thickened nicely (we added more black pepper to it!). We served it with JenT's Easy Spinach Salad (our new favorite) with sliced, raw red onion. This was very easy and healthy. No starch needed! To the Winner's Circle!
- 4 lean pork butterfly steaks
- 2 cups stewed plums or 2 cups canned plums
- 1 medium orange (grated rind and the juice)
- 1 medium onion (chopped)
- 1⁄2 teaspoon cinnamon
- fresh ground black pepper
- 1 tablespoon cornflour
- 2 tablespoons water
Directions See How It's Made
- Preheat the oven to 160'C/325'F.
- Cut each steak in half and brown in a non stick frypan with a little oil if needed.
- Place browned meat in a casserole dish and add the plums, grated orange rind, orange juice, onion, cinnamon and pepper.
- Cover and bake for 1&1/2 hours or until the meat is tender.
- Drain the juice from the dish into a small saucepan. Keep steaks warm.
- Mix together the cornflour and water and add to the juice.
- Heat gently until thickened.
- Arrange pork on a serving plate and pour over the sauce.
- Sprinkle with chopped parsley if desired.