Pork lovers will savour and enjoy these Pork Sirloin Steaks with Capers and Sage.
- 30 mins
- 50g butter
- handful sage
- 50ml olive oil
- 15ml capers, drained
- 4 pork sirloin steaks
- 1 lime, thinly sliced
- blanched asparagus,
- blanched green beans
- macadamia nuts tossed in olive oil
- Melt the butter on medium until it turns a light nutty colour. Add the sage to the pan and toss with a fork until gloriously crisp. Scoop the sage out of the pan and drain on kitchen paper.
- Add a little olive oil to the same pan juices and quickfry the capers until they are also slightly crisp. Spoon out onto the same draining paper as the sage.
- Add more oil to the pan and fry the steaks for about 4 minutes on each side or until cooked to your liking.
- Add the lime slices to the pan just before you remove the pork steaks and cook them lightly in the pan juices.
- Place the meat on a serving platter, season lightly, and spoon the sage and capers over the meat. Add the lime slices for a bit of bite and spoon some of the pan juices over.
- Serve immediately with asparagus, green beans and nuts tossed in oil.
Magazine issue date: February, 2016