Balsamic Juniper Pork & Rosemary Polenta Recipe | Abel & Cole

Balsamic Juniper Pork & Rosemary Polenta

Cooking time
Serves2 people
Balsamic Juniper Pork & Rosemary Polenta

Our succulent pork steaks are sizzled in a saucy balsamic and juniper glaze and served with buttery rosemary-flecked polenta for a fragrant, deliciously cosy supper.

Ingredients

  • 1 orange
  • 8 juniper berries
  • ½ tbsp olive oil
  • 2 pork loin steaks
  • 500ml + 3 tbsp boiling water
  • ½ green cabbage
  • A handful of rosemay, leaves only
  • Sea salt
  • 150g polenta
  • 45g butter
  • Freshly ground pepper

Prep: 10 mins | Cook: 20-25 mins Low waste, no waste: You’ll only need half of your green cabbage for this recipe – you can wrap up the rest and keep it in the fridge for a few days. It’s perfect for shredding and tossing into stir-fries, or whipping up into a crunchy coleslaw. You could also cut it into wedges and char it a little under the grill (fab with a drizzle of tahini and a squeeze of lime

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Method

1. Zest and juice the orange. Crush the juniper berries lightly with the back of the knife. This will release more flavour from the berries when they’re cooked.
2. Warm a frying pan over a medium heat. Add ½ tbsp oil and the pork and fry for 4 mins on each side till golden.
3. Pour in the balsamic vinegar and orange juice. Add the crushed juniper berries and orange zest with 3 tbsp boiling water. Clamp on a lid and simmer for 10 mins. Meanwhile, halve the cabbage and finely shred 1 half (see our tip for what to do with the rest). Finely chop the rosemary leaves.
4. Pour 500ml boiling water into a large pan over a low heat. Add a good pinch of salt, swirl the water with a wooden spoon and slowly pour in the polenta. Stir continuously till the polenta begins to thicken. Add the rosemary. Simmer over a low heat for 5 mins, stirring occasionally till the polenta absorbs all the water.
5. Pop the cabbage into another pan and cover it with boiling water. Cook for 3-5 mins till tender and bright green. Drain and cover to keep warm.
6. Cube the butter. Add two-thirds to the polenta and stir through to melt it. Season with salt and pepper.
7. The pork will be cooked through by now. Lift it out of the pan and onto a plate and cover with foil to keep warm. Add the remaining butter to the orange and balsamic sauce in the pan. Taste and season if needed.
8. Divide the polenta between 2 warm plates, top with the pork and drizzle over the sauce. Serve with the cabbage on the side.
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