This incredible recipe is made with quick pickle and asparagus and broad bean salad.
For the quick pickle, combine the white balsamic vinegar and caster sugar in a small saucepan. Stir over low heat until the sugar dissolves. Increase the heat, bring to the boil and simmer for 2 minutes. Place the fennel, beetroot, carrots, fennel and dill seeds in a heatproof bowl, pour over the balsamic mixture, mix well and set aside.
For the asparagus and broad bean salad, combine all the ingredients and season to taste with salt and pepper.
To cook the pork, heat the olive oil and half the butter in a large frying pan over medium heat. Season the pork steaks with salt to taste, add to the pan and cook for 3 minutes on one side then 2 minutes on the other, or until cooked as desired. Remove to a warm plate, cover with foil and rest.
Return the pan to medium heat, add the wine to deglaze the pan, then add the nettles and simmer to reduce. Add the remaining butter, any pork juices and whisk until the sauce is smooth. Season to taste with salt and pepper.
Serve the pork topped with the sauce and pickle and the green vegetable salad.
Lyndey’s Note: Stinging nettles lose their sting once they are cooked. But use gloves until you put them in the pan!
Wine: Try a Margaret River chardonnay match for this Margaret River produce. Chardonnay has enough texture to marry with the pork, and can also handle the sweet/sour of the pickle.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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