Pork Steaks with Spiced Orange & Fennel Sauce

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Serves 4 · Ready in 60 min

Jo makes Pork Steaks with a Spiced Orange and Fennel Sauce, a one hour dinner that feels fancy but is totally doable. Pork steaks are rubbed with Dijon, honey and herbs, then seared until golden and juicy, while smashed potatoes and roasted fennel go crisp and caramelised in the oven. The sauce is the hero, fennel and shallot simmered with orange zest and juice, white wine, stock and warm spices until glossy and bright. Serve with quick sautéed cavolo nero and spoon that citrusy sauce over everything.

Recipe

Serves 4 · Total 60m

Ingredients

For the Pork Steaks

• 4 pork loin or scotch fillet steaks (150–180 g each)
• 1 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp chopped fresh thyme or rosemary
• Sea salt & cracked pepper

For the Spiced Orange & Fennel Sauce

• 1 tbsp extra virgin olive oil
• 1 small fennel bulb, finely diced (reserve fronds for garnish)
• 1 shallot, finely chopped
• Zest of 1 orange
• Juice of 1½ oranges (about ½ cup)
• ¼ cup dry white wine
• ½ cup chicken or vegetable stock
• ½ tsp ground coriander
• ¼ tsp lightly crushed fennel seeds
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 1 tsp honey
• Salt & pepper, to taste

For the Sides

• 2 fennel bulbs, cut into wedges
• 500g potatoes, halved
• 1 tbsp extra virgin olive oil, plus extra for drizzling
• 2 cups cavolo nero
• Squeeze of lemon juice

Method

1. Mix extra virgin olive oil, mustard, honey, herbs, salt and pepper. Rub over pork steaks and set aside for 15–30 minutes to absorb the flavours.
2. Parboil the potatoes in salted water for 20 mins or until soft. Drain well and spread out on baking tray. Smash and drizzle with extra virgin olive oil, season with salt.
3. Preheat oven to 200°C (fan). Toss fennel wedges with extra virgin olive oil, salt and pepper and spread on a lined tray. Roast the fennel and potatoes for 25-30 minutes, turning the fennel once, until golden and tender.
4. To make the sauce, heat extra virgin olive oil in a small saucepan. Add diced fennel and shallots; sauté gently 5-6 minutes until soft and fragrant.
5. Add orange zest, juice, wine, stock and spices, simmer for 5-7 minutes to reduce slightly. Whisk in mustard, honey and vinegar. Simmer another 2-3 minutes until glossy and slightly thickened. Season with salt and pepper.
6. Heat a grill pan or skillet over medium-high. Sear pork steaks 3-4 minutes per side, depending on thickness, until golden and just cooked through. Rest 5 minutes.
7. Sauté cavolo nero in a drizzle of extra virgin olive oil with a squeeze of lemon until just wilted and bright green.