Fast Recipes

Quick-roasted pork loin with radicchio, almonds and sherry vinegar

Radicchio leaves and roasted almonds contrast with sweet, juicy pork loin, adding bitterness and crunch.

By Lisa Featherby
  • 15 mins cooking
  • Serves 4
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Radicchio leaves and roasted almonds contrast with sweet, juicy pork loin, adding bitterness and crunch. Serve with creamy parsnip or potato purée, or good bread.

Ingredients

  • 2 tsp olive oil
  • 4 pork loin steaks (about 200gm each)
  • 200 gm radicchio, torn
  • 40 gm butter
  • 40 gm (¼ cup) coarsely chopped roasted almonds
  • 1 tbsp sherry vinegar
  • 2 medjool dates, thinly sliced
  • Juice of ½ orange

Method

  • 1
    Preheat oven to 180°C and place an oven tray lined with baking paper inside. Heat oil in a large frying pan over medium-high heat and sear pork in batches until golden on each side (2-3 minutes), then transfer to oven tray and roast until just cooked through (5 minutes).
  • 2
    Add radicchio to pan over medium-high heat and stir occasionally until wilted (2-3 minutes). Remove from pan. Add butter to pan and cook until foaming and nut-brown (1-2 minutes), then add almonds, sherry vinegar, dates and orange juice and stir to combine.
  • 3
    Thickly slice pork and serve with radicchio and sauce spooned over.

Notes

Serve with creamy parsnip or potato purée, or good bread.