Step 1: Mix the flour and spices in a shallow dish. Once you’ve cut the visible strips of fat off the pork, dredge the steaks in the spiced flour. Step 2: Put the dried figs in a small saucepan ...
1. Slice the pork fillet into four, then slice across – almost through – and open out into steaks. 2. Sear in the canola oil, seasoning lightly. Add the glaze to the pan. Reduce the heat to low.
Spoon over the pan juices, and serve with the steaks, and sautéed chicory on the side. Garnish with a sprig of rosemary. Cook’s notes: Lamb steaks work just as well as pork. Use flat-leaf parsley ...