World Cuisine

Polenta-Crusted Pork with Pear and Rocket Salad

cook 30 mins
  • 4 tablespoons instant polenta
  • 4 tablespoons grated Parmesan cheese
  • 2 tablespoons plain flour
  • 1 egg, beaten
  • 4 pork loin steaks, about 150 g (5 oz) each
  • 3 pears, cored and sliced
  • 1 red onion, sliced
  • 75 g (3 oz) rocket leaves
  • 2 tablespoons walnut pieces
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 50 g (2 oz) butter
  • Mix together the polenta and Parmesan and place in a shallow bowl. Place the flour and egg in separate bowls.
  • Dip the pork steaks into the flour, then the egg and finally coat with the polenta. Chill for 5 minutes.
  • Place the pears, onion, rocket and walnuts in a bowl and toss with 2 tablespoons of the olive oil and the balsamic vinegar.
  • Heat the remaining olive oil and butter in a frying pan and cook the pork steaks for 3–4 minutes on each side, until golden and cooked through.
  • Serve on a bed of the dressed salad.
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