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make it TOMATO & GARLIC PORK PUTTANESCA WITH COURGETTI.

Packed with B vitamins to help combat tiredness, lower in saturated fat than chicken and cheap, pork is a great weekday dinner INGREDIENTS n 4 pork loin medallions n 1tsp olive oil n 1 small sliced red onion, n 1 crushed clove of garlic n 1tbsp cold water n 500g small cherry tomatoes n 2 tsp balsamic vinegar. n 1 tbsp capers n 8 black olives, n Salt and black pepper n 10 torn basil leaves n 500g courgetti METHOD 1 Slice 4 pork loin medallions into strips. Heat 1tsp olive oil in a large non-stick frying pan over a high heat, then add the pork and cook for 2-3 mins until lightly browned. Remove from pan. Add 1 small, finely sliced red onion, 1 crushed clove of garlic and 1tbsp cold water to the pan and cook over a low heat for 4-5 mins until the onion has softened.

2 Stir in 500g small cherry tomatoes and 2tsp balsamic vinegar. Cook for 5-6 mins, stirring until the tomatoes have softened and start to collapse. Gently squash some of them with the back of a spoon.

3 Return the pork to the pan and stir in 1tbsp capers (rinsed) and 8 black olives, pitted and sliced. Simmer for 2-3 mins to and season with salt and black pepper. Stir in 10 torn basil leaves and 500g courgetti and remove the pan from the heat (or the courgetti will become watery).

4 Divide between 4 bowls and serve with extra freshly ground black pepper. nFor more inspiration see Lovepork.co.uk

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Title Annotation:Features
Publication:Sunday Mail (Glasgow, Scotland)
Article Type:Recipe
Date:Jan 28, 2018
Words:260
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