Plum-glazed pork with broccoli rice
Ripe plums make a quick sweet-sharp pan sauce for pork, with broccoli folded into the rice.
Serves two · estimated cooking time · image for serving inspiration.
A few simple steps.
- 01
Cook rice following the pack. Cut broccoli into small florets and steam or boil for 5–7 minutes until tender; drain and fold into the rice.
- 02
Cut pork into even medallions and season with salt. Heat oil in a skillet over medium heat; cook pork for 3–4 minutes per side, adjusting for thickness, until the centre reaches 145°F / 63°C. Move to a warm plate and rest for at least 3 minutes.
- 03
Stone and slice the plums. Add them to the skillet with vinegar, honey and water. Simmer for 4–5 minutes until softened and lightly saucy, scraping up the browned juices.
- 04
Divide broccoli rice and rested pork between 2 plates. Add any resting juices to the plum sauce and spoon it over the pork.
A note from the kitchen
Pork needs a thermometer check and a three-minute rest. Keep raw pork and ready-to-eat ingredients on separate boards.