Name: Caraway pork with roast apple and red onion
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1 1/2 teaspoon mild paprika; 2 1/2 teaspoon caraway seeds; 4 100g lean pork loin medallion steaks; 2 apples, peeled, cored, each cut into 8 wedges; 2 medium red onions, each cut into 12 wedges; 2 clove garlic, chopped; 3 teaspoon vegetable or olive oil; 2 teaspoon balsamic vinegar; 1 tablespoon lemon or lime juice; 1 tablespoon chopped flatleaf parsley; baby rocket leaves, to serve

Ingredients

1 1/2 teaspoon mild paprika

2 1/2 teaspoon caraway seeds

4 100g lean pork loin medallion steaks

2 apples, peeled, cored, each cut into 8 wedges

2 medium red onions, each cut into 12 wedges

2 clove garlic, chopped

3 teaspoon vegetable or olive oil

2 teaspoon balsamic vinegar

1 tablespoon lemon or lime juice

1 tablespoon chopped flatleaf parsley

baby rocket leaves, to serve

Method

1.Combine paprika and 2 teaspoons caraway seeds in a small bowl. Rub evenly over pork. Season with salt and pepper.

2.Place pork on a plate. Cover with plastic food wrap; chill 10 minutes to marinate.

3.Preheat oven to moderate, 180°C (160°C fan-forced).

4.Line a small roasting pan with baking paper. Combine apple, onion, garlic, oil, half the vinegar and remaining caraway seeds in a medium bowl. Place in pan. Bake 45 minutes, stirring twice during cooking, or until apple and onion are tender.

5.Preheat a char-grill or barbecue plate to moderately high. Cook pork 3 minutes each side, or until cooked. Transfer to a heatproof plate. Cover with foil; rest 5 minutes.

6.Whisk remaining vinegar and juice in a jug.

7.Spoon roast vegies onto serving plates; top with pork. Drizzle with juice mixture; sprinkle with parsley. Serve with rocket.

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Ingredients

Method

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