This glazed pork is served with a tasty aubergine puree.


  • 2 pork steaks
  • pinch smoked paprika
  • 1 aubergine
  • 4 semi sun-dried tomatoes
  • dash tabasco
  • 4 sliced shiitake mushrooms
  • dash ofolive oil
  • 1 sprig of coriander
  • 3 sliced scallions
  • pumpkin and apple chutney
  • selection of washed salad leaves
  • 100 ml white wine and olive oil for dressing.


  • Cut the aubergine in half, length ways, score and season. Drizzle with olive oil and place in a hot oven until soft, remove and allow to cool.
  • Season the trimmed pork fillets with salt, pepper and smoked paprika.
  • Colour on all sides and place in an oven at 200°C for 10-12 minutes, remove and glaze with the chutney and allow to rest.
  • Heat a little olive oil, slice the mushrooms and fry in the oil, add the scallions and chopped tomato, remove from the heat and add the chopped coriander, season with the Tabasco.
  • Scrape the pulp from the aubergines and add to the mushroom mix, correct seasoning.
  • Warm some more chutney in a sauce pan add a little wine vinegar and olive to make a dressing for the salad leaves.
  • Place the aubergine on the plate, slice the pork and arrange on the plate, next the dressed leaves and drizzle the remaining dressing around the plate.

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