Balsamic pork with olives


Balsamic pork with olives

Balsamic pork with olives
Balsamic pork with olives

Don’t overlook pork if you’re entertaining – choose good free-range meat for a juicy, full-offlavour supper that’s ready in a flash.


Takes 20 minutes • Serves 4.

– 3 tbsp olive oil.

– 3 tbsp balsamic vinegar.

– 1 tsp Dijon mustard.

– 2 garlic cloves, crushed.

– 4 boneless pork loin chops.

– 2 handfuls of green olives, pitted and halved.

– a large handful of fresh basil leaves, chopped.

– cooked pasta, to serve.


Step 1:
Mix the oil with the vinegar, mustard and garlic. Score the meat on both sides, season, then put into a dish. Pour over the balsamic mixture and leave to marinate for 5 minutes.

Step 2:
Heat a griddle pan until very hot. Lift the pork from the marinade, scraping off any garlic, then cook for 4 minutes on each side, reserving the marinade. Remove the meat and keep warm. Pour the marinade into the pan with the olives, cook for 2 minutes, then stir in the basil. Pour any juices from the pork into the pan, drizzle the sauce over the pork and serve with pasta.

Related posts