• Pork With Lemon Caper Sauce And Roast Potatoes
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Pork With Lemon Caper Sauce And Roast Potatoes

Pork With Lemon Caper Sauce And Roast Potatoes

  1. 0 Salt & Pepper - PANTRY ITEM
  2. 1 tbsp Plain Flour - PANTRY ITEM
  3. 5 g Parsley
  4. 1 Each Lemon
  5. 150 g Free Range Pork Strips
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 1 Each Eschalots
  8. 1 cup Dry White Wine - PANTRY ITEM
  9. 150 g Chat Potatoes
  10. 1 Each Carrots
  11. 1 tbsp Capers
  12. 80 g Broccoli
  1. 0 Salt & Pepper - PANTRY ITEM
  2. 1 tbsp Plain Flour - PANTRY ITEM
  3. 10 g Parsley
  4. 1 Each Lemon
  5. 300 g Free Range Pork Strips
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 1 Each Eschalots
  8. 1 cup Dry White Wine - PANTRY ITEM
  9. 300 g Chat Potatoes
  10. 1 Each Carrots
  11. 1 tbsp Capers
  12. 160 g Broccoli
  1. 0 Salt & Pepper - PANTRY ITEM
  2. 2 tbsp Plain Flour - PANTRY ITEM
  3. 15 g Parsley
  4. 2 Each Lemon
  5. 450 g Free Range Pork Strips
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 2 Each Eschalots
  8. 2 cup Dry White Wine - PANTRY ITEM
  9. 450 g Chat Potatoes
  10. 2 Each Carrots
  11. 2 tbsp Capers
  12. 240 g Broccoli
  1. 0 Salt & Pepper - PANTRY ITEM
  2. 2 tbsp Plain Flour - PANTRY ITEM
  3. 20 g Parsley
  4. 2 Each Lemon
  5. 600 g Free Range Pork Strips
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 2 Each Eschalots
  8. 2 cup Dry White Wine - PANTRY ITEM
  9. 600 g Chat Potatoes
  10. 2 Each Carrots
  11. 2 tbsp Capers
  12. 320 g Broccoli
  1. 0 Salt & Pepper - PANTRY ITEM
  2. 3 tbsp Plain Flour - PANTRY ITEM
  3. 30 g Parsley
  4. 3 Each Lemon
  5. 900 g Free Range Pork Strips
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 3 Each Eschalots
  8. 3 cup Dry White Wine - PANTRY ITEM
  9. 900 g Chat Potatoes
  10. 3 Each Carrots
  11. 3 tbsp Capers
  12. 480 g Broccoli

Prep:

  1. Cut potatoes into quarters.
  2. Peel and finely chop eschalot.
  3. Preheat the oven to 200c.
  4. Rinse and trim broccoli, cut into florets.
  5. Rinse and chop parsley.
  6. Peel and chop carrot.

Method:

  1. Heat olive oil in a large frying pan over a medium heat. Cook pork in batches, for about 2 to 3 minutes, or until browned all over. Remove.
  2. Meanwhile, boil broccoli in a little salted water for 4 minutes until tender. Drain.
  3. Combine pork and flour in a large bowl. Season with salt and pepper. Toss to coat.
  4. Serve pork with broccoli and potatoes. Scatter with parsley.
  5. Add a little more oil in same frying pan. Add eschalots. Cook, stirring, until soft. Add wine and some lemon juice. Bring to boil. Simmer, stirring occasionally, until reduced by half.
  6. Toss potatoes with oil and salt in a large roasting pan. Cook in the oven for about 20 minutes, or until browned and cooked.
  7. Return pork to pan with capers. Simmer until pork is cooked.
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