Seared pork with cumquats | Reader's Digest New Zealand
Here, thinly sliced pork fillet is quickly browned in a sizzling hot, ridged cast-iron grill pan, then simmered with tangy cumquats, honey, Dijon mustard, white wine and stock. It is served on a bed...
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Cooking tools:
- Grill pan
- Steamer basket
- Potato masher
- Kitchen scale
- Saucepan
- Colander
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Kitchen shears
- Plate
Ingredients
- 700 g floury potatoes (e.g. russet), peeled and cut into chunks
- 350 g green beans
- 1 tablespoon extra virgin olive oil
- 400 g pork fillet (tenderloin), thinly sliced
- 1 small onion, thinly sliced
- 100 g cumquats
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 150 ml dry white wine
- 150 ml vegetable stock
- 3 tablespoons low-fat milk
- freshly grated nutmeg
- salt and pepper snipped
- fresh chives to garnish (optional)
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