The main reason most people hate Brussels sprouts is that their mum or grandma used to boil them till they turned grey and mushy. Frying them quickly with onions, garlic and olive oil and finishing them with a splash of cider vinegar keeps them crunchy and fresh. They go perfectly with these juicy pork loin steaks, a good spoonful of mustard and some cute little roasted potatoes.
- 4 x 200gm pork
- 4 tbs wholeseed mustard
- 1 onion, sliced
- 1 clove garlic, sliced
- 500gm Brussels sprouts
- 30ml + 20ml olive oil
- 30ml apple cider vinegar
- 20gm butter
- 500gm baby potatoes
- 1 tbs picked rosemary
- salt and pepper
Boil the potatoes in salted water until soft when pricked with a fork.
Toss with the 20ml of olive oil salt and pepper and roast in a 180 degree C oven for 20 minutes. Add the rosemary and set aside.
Trim the bottoms of the Brussels sprouts and slice each into four or five slices from top to bottom.
Sauté the Brussels sprouts, onion and garlic in the 30ml of olive oil until softened and lightly coloured.
Add the cider vinegar and butter and season with salt and pepper.
Grill the pork steaks until just cooked through (about 4 – 5 minutes on each side) and spread each with a tablespoon of wholeseed mustard.
Serve the pork steaks on a bed of the Brussels sprouts with roasted baby potatoes on the side.