Sticky Tomato Pork

Pork in Tomato Sauce


A blend of sweetness and tartness added to a tomato base makes a very tasty sauce for this pork dish. It is easy to prepare and is cooked in one pan. Just add sautéed courgettes.


4 servings
  • Preparation time: About 30 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 4 boneless pork chops or tenderloin cut into four portions
  • 2 tbsp oil
  • 1 onion peeled and chopped
  • 450 g/l lb baby potatoes
  • 2 tbsp dark muscovado/soft dark brown sugar
  • 2 tbsp redcurrant jelly
  • 2 tbsp red wine vinegar
  • 300 ml/10 fl oz passata* 1¼ cups
  • sprigs of thyme optional

  • *As an alternative to passata chopped/diced tomatoes can be used

  • To serve
  • Accompany with sautéed courgettes/zucchini

  • You will also need a large deep-sided frying pan/skillet with lid.

  • Method
  • Place the potatoes in a pan of boiling, salted water and simmer for 5 minutes to par-boil. Drain well.

  • Now put 1 tablespoon of oil in the frying pan/skillet over a medium heat. Add the pork and brown for 2–3 minutes on each side. Transfer to a plate and set aside.

  • Turn the heat down to low and add the onions. Cook for about 5 minutes. They just need to be softened, not browned. Transfer to the plate with the pork.

  • Now increase the heat to medium and add the remaining oil to the pan. Tip in the potatoes.Toss to coat and cook for 3 minutes.

  • Reduce the heat and stir in the sugar, jelly, vinegar, and passata.

  • Add the pork, onions, and a few sprigs of thyme, if using.

  • Cover the pan and simmer for 25–30 minutes, until the potatoes are cooked through.

  • For courgettes/zucchini
  • Cut into rounds and toss in a little virgin oil. Sauté for about 3 minutes turning frequently.
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