Dukkah-crusted pork with sweet and sour capsicum

Cooking Meat Dukkah-crusted pork with sweet and sour capsicum

Try this perfect pairing of spicy pork and sweet and sour capsicum to tantalise your taste-buds.

Lables: Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat the oven to 200°C.
  2. Heat the olive oil in a large, deep frypan over medium-high heat. Add the capsicum, garlic and sugar, season, then cook for 15 minutes, stirring, until capsicum is softened. Add capers, raisins and vinegar and cook for a further 5 minutes or until the liquid is reduced.
  3. Meanwhile, heat an ovenproof frypan over high heat. Season the pork, then coat in the dukkah and spray with oil. Cook the pork for 6 minutes, turning, until browned on all sides. Transfer to the oven for 12-15 minutes until cooked through.
  4. Slice each pork fillet, place on plates with salad and serve garnished with chopped parsley.

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2 tbsp extra virgin olive oil
2 red capsicums, thickly sliced
2 yellow capsicums, thickly sliced
2 garlic cloves, sliced
1 tsp caster sugar
2 tbsp capers, rinsed, drained
1/3 cup raisins
2 tsp red wine vinegar
2 x 400g pork fillets, trimmed, halved
2 tbsp dukkah
Olive oil spray
2 tbsp chopped flat-leaf parsley

Adv

Autors
Preparation time
15
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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