2 sheets medium egg noodles (140g) (5 oz) (1¾ cups)
2 tsp cornflour/cornstarch
2 tbsp soy sauce
300ml (10 fl oz) orange juice (1¼ cups)
2 tbsp runny/liquid honey
3 spring/green onions
1 tbsp fresh coriander, chopped
Large frying pan/skillet, sauté pan or wok
Prepare everything first as this dish doesn’t take long to cook. Slice the pork thinly. Peel and crush the garlic clove. Peel, wash and cut the carrots into 5cm (2 inch) lengths and 0.5cm (½ inch) thick. Cut the beans so they are about 5cm (2 inches) in length. Trim and thinly slice the onions.
Now everything is prepared and you are ready to start cooking.
Cook the noodles according to the directions on the packet and then drain.
Heat the oil in the pan over a moderate heat, then add the pork and fry on both sides for about 2 minutes until they start to brown.
Add the garlic, ginger, carrots and beans to the pan and fry for a further 4 minutes, stirring occasionally.
Meanwhile, whisk together the cornflour/cornstarch, soy sauce, orange juice, and honey. Once the vegetables have finished cooking, pour in the liquid and stir until it starts to thicken, 1–2 minutes.
Stir through the drained noodles and spring/green onions.
Then sprinkle the coriander over the top and serve.
Pork cooked in a creamy soup and complemented by a selection of broccoli and cauliflower florets, with carrots for added colour. Using a soup is a great way to add flavour to a dish when you want a speedy supper.
450g (1 lb) pork tenderloin divided into 4 portions
1 tbsp oil
½ onion, sliced
10 fl oz can creamy vegetable condensed soup (asparagus or broccoli work well)
150g (5 fl oz) water (⅔ cup)
2 carrots, sliced
½ small cauliflower
½ small broccoli crown
A large frying pan/skillet
Pour the oil into the pan over a medium–low heat and, when hot, add the pork and onion. Fry for 10 minutes, turning the pork half way through and turning the onions occasionally until both are nicely brown. Remove from the pan and keep warm. Drain off any fat.
Add the soup and water to the pan and stir until combined, scraping off any crusty bits that have stuck to the bottom of the pan as you stir. Return the pork to the pan. Reduce the heat to low, cover, and cook for 15 minutes until the meat is cooked through, stirring the soup occasionally.
Meanwhile break the cauliflower and broccoli into florets and steam along with the carrots for 10 minutes until tender.
Lay one portion of pork on a board, cover with cling film and, using a rolling pin, gently hit the pork to flatten it to an even thickness about 1.25cm/½ inch. Peel away the cling film and transfer the pork to a plate covered with kitchen paper to dry. Repeat with the remaining three portions of pork.
Put the flour, egg, and breadcrumbs on three separate lipped plates. Coat each steak first in flour, gently shaking off any excess, then dip in the egg and finally coat with the breadcrumbs.
Heat the oil in a large sauté pan then add the pork steaks and over a medium–low heat cook for 5 minutes. Turn and cook the other side for a further 5 minutes until golden and cooked through.
Lay the prosciutto slices side by side, overlapping them slightly.
Remove the leaves from the rosemary sprig and finely chop them. Sprinkle them on top of the prosciutto and then lay the pork fillet on top. Wrap the prosciutto round the pork then put in the pan, seam-side down. Drizzle a little olive oil over the top and spread to evenly coat the prosciutto.
Roast for 25 minutes.
Meanwhile, mix together the cream and the zest from the lemon and set to one side.
Bring a pan of salted water to the boil and cook the potatoes for 15 minutes, until tender. Drain and leave for 1 minute for the steam to evaporate.
Break off any woody parts at the end of the asparagus stems by holding the stems and quickly bending them. The woody part will snap off and you should be left with about 340g/12 oz of asparagus tips.
Tie the stalks with string. Half fill a deep sided narrow pan with boiling water, add salt, then stand the asparagus in the pan and cover. The tips are then steamed. Simmer until just tender, about 4–5 minutes. Drain and leave for 1 minute for the steam to evaporate.
Add the asparagus to the pan with the potatoes. Add a knob of butter and the chopped herbs and gently toss together to coat. Season, cover and keep warm while preparing the sauce.
When the pork is cooked, remove from the oven and cover. Leave to rest for 5 minutes.
Meanwhile, put the roasting pan on the hob, over a medium–high heat, and add the wine. Reduce by half. Turn down the heat and add the cream and let it bubble gently for 2 minutes. Add a squeeze of lemon juice and season. Strain into a jug.
To serve, slice the pork, pour over the sauce and serve with the vegetables.
4 pork loin steaks, or a piece of pork tenderloin cut into 4 pieces
225g/8 oz mushrooms, rinsed, trimmed and thickly sliced
2 tsp flour
220ml/7½ fl oz dry white wine
2 tsp fresh thyme leaves, chopped
4 tbsp crème fraîche
1 tbsp Dijon mustard
salt and pepper
fresh chives (optional)
Suggested serving accompaniment
new or baby potatoes and a green salad, or green beans, or spinach
large frying pan/skillet
Preheat the oven to low and put a plate in to warm.
Place the pan over a medium heat and add the olive oil. When it is hot, add the butter, then lay the pork in the pan. Brown the pork on both sides, about 5 minutes, then reduce the heat and cook for a further 5 minutes on each side. Transfer to the warmed plate and return it to the oven.
Add the mushrooms to the pan and cook until lightly browned, 2–3 minutes. Lift out with a slotted spoon and add to the pork.
Blend the flour into the pan juices. Gradually stir in the wine until the sauce is smooth and then add the thyme. Increase the heat and let it bubble until reduced by about two-thirds.
Turn the heat down to low and stir in the crème fraîche and mustard to warm through. Do not let the mixture boil as it will make the mustard taste bitter. Season.
Return the pork, mushrooms and any juices to the pan and stir the sauce. Heat everything through very gently and then serve garnished with snipped chives.
Remove any bone and excess fat from chops. If using tenderloin, cut into four equal pieces (see note).
Melt the butter in a frying pan/skillet over a medium heat, add the meat, and cook for about 4 minutes until they are golden brown on both sides.
Meanwhile, spread the onions in the bottom of the ovenproof dish. Cover with the tomatoes, season and add the sugar. Place the pork on top of the tomatoes.
Mix the breadcrumbs with the cheese and sprinkle over the meat.
Cover and bake in the centre of the oven for 45 minutes. Remove the lid and continue to cook for a further 15 minutes.
Serve with seasonal vegetables.
Chops or tenderloin work in this recipe. We tend to prefer the tenderloin so I have added it as an option. To give four equal pieces, I slice it in two and then slice each piece in half horizontally to give four thinner pieces of meat.
Marinading time: At least 30 minutes, overnight if possible
Cooking time: 40 minutes
500g/1lb pork tenderloin
2 tbsp olive oil
2 tbsp maple syrup*
4 tsp wholegrain mustard
2 garlic cloves, crushed
salt and pepper
Vegetables to serve
Roasted, diced potatoes and carrots
*I like to use real maple syrup as I try to avoid the ingredients in synthetic maple syrup. Pure Canadian maple syrup is freely available in the U.K.
For the mustard pork
Mix together in a bowl the maple syrup, mustard, garlic, oil and seasoning.
Coat the tenderloin with the marinade, leave it for at least 30 minutes, overnight if possible.
Preheat the oven to 200°C, 400°F, gas mark 6.
Put the meat in a small roasting tin and roast for 20–25 minutes until it. browns on the outside and the juices run clear when tested with a skewer. Spoon the sticky pan juices over the pork and then slice.
For the vegetables
Parboil a few potatoes and carrots for 10 minutes. Drain and cool slightly. Dice and toss in a little extra virgin oil. Roast for about 30 minutes until browning and crisp.