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Pork With Leeks And Berries

If pork butterfly steaks are unavailable pork loin chops can be used for this recipe.

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cup/125 ml/4 fl oz cider
1 tablespoon orange marmalade
1 tablespoon balsamic vinegar
1 tablespoon finely chopped fresh rosemary
1 clove garlic, crushed
4 pork butterfly steaks, trimmed of all visible fat
2 teaspoons olive oil
2 leeks, cut into thick slices
250 g/8 oz fresh or frozen blackberries


Serves: 4


1. Place cider, marmalade, vinegar, rosemary and garlic in a shallow glass or ceramic dish and mix to combine. Add pork, cover and marinate in the refrigerator for 3 hours or overnight. Drain pork and reserve marinade.

2. Heat oil in a nonstick frying pan over a medium heat, add pork and cook for 5 minutes each side or until tender. Set aside and keep warm.

3. Add leeks to pan and cook, stirring, for 3 minutes or until leeks are golden. Stir in reserved marinade and bring to the boil. Reduce heat and simmer for 5 minutes or until sauce reduces and thickens slightly. Add blackberries to pan and cook, stirring gently, for 3-4 minutes. Spoon sauce over pork and serve immediately.

1224 kilojoules/293 Calories per serve - low fibre; medium fat

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