What are prunes? Where did they come from? The answer is shrouded in mystery and probably lost to the ravages of time. Only joking! Prunes are of course the dried version of plums, and you’ll be blown away with how well this combination of dried prunes and fresh pears works with the rosemary infused pork. This little piggy says yum!
Always refer to the product label for the most accurate ingredient and allergen information.
pork loin steak
Preheat the oven to 200°C / 180°C fan forced.
Place the chopped potatoes on an oven tray and dress with the olive oil, rosemary and a good grind of salt and pepper. Place in the top shelf of the oven for 15 minutes.
Halfway through cooking the potatoes, reduce the heat of the oven by 20°C. Remove the potatoes from the oven and then scatter over the prunes and pear. Return the tray to the oven and cook for about 15 minutes, or until the pear begins to caramelise.
Meanwhile, heat some oil in a pan over a medium high heat. Season the pork with salt and pepper then add the steaks to the pan and cook for 3-4 minutes on either side or until cooked through.
Serve the pork on a bed of rocket drizzled with balsamic vinegar and a side of potatoes, pear and prunes. Be sure to get a bit of each in every mouthful! Did you know? Pears were nicknamed “butter fruit” in the 1700s due to their soft and butter texture.