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Dukkah-crusted pork with sweet and sour capsicum

Name: Dukkah-crusted pork with sweet and sour capsicum
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 tablespoons extra virgin olive oil; 2 red capsicums, thickly sliced; 2 yellow capsicums, thickly sliced; 2 garlic cloves, sliced; 1 teaspoon caster sugar; 2 tablespoons capers, rinsed, drained; 1/3 cup (60g) raisins; 2 teaspoons red wine vinegar; 2 x 400g pork fillets, trimmed, halved; 2 tablespoons dukkah; Olive oil spray; 2 tablespoons chopped flat-leaf parsley leaves

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40m

Dukkah-crusted pork with sweet and sour capsicum

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by Louise Pickford

Food stylist and author

Oct 03, 2015

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

2 tablespoons extra virgin olive oil
2 red capsicums, thickly sliced
2 yellow capsicums, thickly sliced
2 garlic cloves, sliced
1 teaspoon caster sugar
2 tablespoons capers, rinsed, drained
1/3 cup (60g) raisins
2 teaspoons red wine vinegar
2 x 400g pork fillets, trimmed, halved
2 tablespoons dukkah
Olive oil spray
2 tablespoons chopped flat-leaf parsley leaves

Method

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 capsicum salad and serve garnished with chopped parsley.