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Pork With Lemon Caper Sauce And Roast Potatoes

Pork With Lemon Caper Sauce And Roast Potatoes

Ingredients for One

  1. 150 grams free range pork strips
  2. 150 grams desiree potatoes
  3. 80 grams broccoli
  4. 5 grams parsley
  5. 0.5 carrots
  6. 0.5 eschalots
  7. 0.25 lemon
  8. 0.5 tbsp capers
  9. 0.5 cups dry white wine - PANTRY ITEM
  10. 0.5 tbsp plain flour - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams free range pork strips
  2. 300 grams desiree potatoes
  3. 160 grams broccoli
  4. 10 grams parsley
  5. 1 carrots
  6. 1 eschalots
  7. 0.5 lemon
  8. 1 tbsp capers
  9. 1 cups dry white wine - PANTRY ITEM
  10. 1 tbsp plain flour - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams free range pork strips
  2. 600 grams desiree potatoes
  3. 320 grams broccoli
  4. 20 grams parsley
  5. 2 carrots
  6. 2 eschalots
  7. 1 lemon
  8. 2 tbsp capers
  9. 2 cups dry white wine - PANTRY ITEM
  10. 2 tbsp plain flour - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams free range pork strips
  2. 900 grams desiree potatoes
  3. 480 grams broccoli
  4. 30 grams parsley
  5. 3 carrots
  6. 3 eschalots
  7. 2 lemon
  8. 3 tbsp capers
  9. 3 cups dry white wine - PANTRY ITEM
  10. 3 tbsp plain flour - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Prep:

  1. preheat the oven to 200°C
  2. peel and finely chop eschalot
  3. rinse and trim broccoli, cut into florets
  4. rinse and chop parsley
  5. -wash and cut potatoes into 6 pieces
  6. peel and chop carrot

Method:

  1. In a large bowl, combine the pork strips and flour. Season with salt and pepper, then toss to coat evenly.
  2. Toss potatoes with oil and salt in a large roasting pan. Roast in the oven for about 20 minutes, or until browned and cooked.
  3. 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.
  4. 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.
  5. Return pork to pan with capers. Simmer until pork is cooked.
  6. Meanwhile, boil broccoli and carrots in a little salted water for 4 minutes until tender. Drain.
  7. Serve pork with broccoli, carrots and potatoes. Scatter with parsley.
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