2 tbsp balsamic vinegar
2 tsp golden syrup
1 tbsp garlic infused oil
1 tsp Dijon mustard
2 tbsp olive oil
4 boneless pork steaks, about 175g/6oz each
100g bag watercress
Grate the zest from 1 orange, then segment the flesh.
Juice the other orange. Mix the zest with half the juice, vinegar, golden syrup and garlic oil, then set aside.
For the dressing, whisk the remaining juice with the mustard, 1 tbsp oil and seasoning.
Heat the remaining oil in a frying pan, add the pork, then brown on each side, about 5 mins in total.
Add the balsamic mixture, season, then bring to the boil. Bubble for 5-6 mins, turning the pork, until tender.
Meanwhile, tip the watercress into a bowl, toss with the orange segments and dressing, then serve alongside the pork.
Recipe from Good Food magazine