2 x 2 pack Specially Selected Pork Loin Steaks
½ fresh pineapple
40ml Specially Selected Maple Syrup
20ml Asia Soy Sauce
1 heaped tsp Stonemills Sage
½ tsp Stonemills Ground Ginger
1 Chicken Quixo Stock Cube
300ml boiling Water
A little Solesta Sunflower Oil
Peel the pineapple, slice in half lengthways – remove the hard core in the centre and cut in thin slices.
In a large frying pan, brown the pork loin steaks on each side in a little oil.
Add the pineapple slices and cook to brown these slightly.
Dissolve the stock cube in the boiling water, add the sage and ground ginger to this and mix well – then pour in the soy sauce and maple syrup and stir again.
Pour this over the pork steaks and pineapple.
Cook for 15 minutes, turning the pork as you cook – until the pork is tender and the sauce is thick and glossy.
Great Served with Bilash Basmati Rice.