Cranberry pork with sesame potatoes
Fancy an Asian spin on your Christmas main? Try out these cranberry-glazed pork loin steaks with crispy sesame potatoes for an alternative Christmas main that still delivers on flavour. Cranberry sauce mixed with a simple Asian glaze combines sweet and tart flavours for a taste sensation at the dinnertable. Serve with pak choi for a well-rounded dish.
Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes on a baking tray with ½ tbsp oil, season and roast for 30 mins until tender. Mix together 1 tsp honey, the sesame seeds and ½ tbsp oil in a small bowl. Gently crush the potatoes with a fork, then drizzle over the honey sesame mix and return to the oven for 10 mins.
Meanwhile, heat ½ tbsp oil in a frying pan and cook the steaks for 2 mins each side or until browned. Holding the steaks upright with tongs, cook the fat end for another 2 mins to crisp up.
Put the cranberry sauce, tamari, half the chilli and the remaining honey in a small pan, bring to a gentle simmer and cook for 2 mins until reduced to a sticky glaze. Put the steaks on a foil-lined baking tray and pour over the cranberry mixture. Cook alongside the potatoes for the last 10 mins of their cooking time, until the potatoes are crisp and golden and the marinade is sticky.
Meanwhile, heat the remaining oil in the frying pan over a medium-high heat and fry the pak choi for 2 mins each side. Add the ginger, spring onions and remaining chilli and cook for 1-2 mins until tender and lightly charred. Serve alongside the crushed potatoes and steaks, with the cooking juices drizzled over the top.
Tip: If you don't need this recipe to be gluten-free, use soy sauce instead of tamari.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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