Pork with tamarillo sauce
- 1 teaspoon vegetable oil
- 1 large red onion, finely sliced
- 250g ripe red tamarillos, cut in half, flesh scooped out
- 1/4 cup brown sugar
- 1/2 cup red wine
- 4 large agria potatoes, peeled
- 1/2 cup trim milk
- 500g Brussels sprouts, stalks and yellow leaves trimmed
- oil spray
- 500g trim pork schnitzels
Total fat 9g
Saturated fat 2g
Dietary fibre 8g
- To make tamarillo sauce, heat oil in a small saucepan. Add onion and gently fry, cover and cook for 5 minutes. Add tamarillo flesh, sugar and red wine. Bring to the boil then reduce heat and simmer for 20 minutes.
- Cut potatoes in quarters and place in a saucepan. Cover with cold water. Bring to the boil and cook for 12 minutes. Drain water then mash with milk.
- Place Brussels sprouts in a shallow microwave-proof bowl with a little water. Cover then cook on high for 2-3 minutes. Or cook in a steamer for 4 minutes.
- Spray a frying pan with a little oil and bring to a high heat. Cook schnitzels for 2 minutes on each side. (If schnitzels are thin, cook for only 1 minute on each side.) Cover with tinfoil and set aside in a warm place. Add Brussels sprouts to pan juices and toss through. Serve mash on warmed plates, top with pork, a large serving of tamarillo sauce and sprouts.
Add a cinnamon stick to tamarillo sauce for interesting flavour.
Any extra sauce can be chilled and used again as relish or an accompaniment to a cheese board.
Hanu de Jong
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