Pork steak in pizzaiola sauce

Name: Pork steak in pizzaiola sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 Minute steaks (pork loin steaks; 50 g each); 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 2 Garlic cloves; 30 g Capers; 2 TABLESPOONS Tomato paste; 2 can(s) (425 ml each) chunky tomatoes; 250 ml Tomato juice; 2 stem(s) Rosemary; 3 Anchovy fillets; 1 TEASPOON Sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8 Minute steaks (pork loin steaks; 50 g each)
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
2 Garlic cloves
30 g Capers
2 TABLESPOONS Tomato paste
2 can(s) (425 ml each) chunky tomatoes
250 ml Tomato juice
2 stem(s) Rosemary
3 Anchovy fillets
1 TEASPOON Sugar

Directions

1
Wash the meat and dab dry. Heat 1 tablespoon of oil in a large, coated pan. Fry the meat on both sides for 1-2 minutes at high heat. Season with salt and pepper and remove.
2
Peel and finely dice the onion and garlic. Drain the capers. Add 1 tablespoon of oil to the pan and heat again. Sauté the onion and garlic in it until transparent. Add tomato paste and sweat for 1-2 minutes.
3
Deglaze with tomatoes and tomato juice, bring to the boil. Wash the rosemary, dab dry and put something aside for garnishing. Cut anchovies in half. Add 3/4 of the capers, rosemary and anchovies to the sauce and simmer for about 3 minutes.
4
Take the rosemary out of the sauce. Add the meat and warm it up for about 2 minutes. Season to taste with salt, pepper and sugar. Sprinkle with remaining capers and garnish with remaining rosemary. Serve with fresh ciabatta bread.