INGREDIENTS: 2 teaspoons olive oil 4 (150g each) butterflied pork steaks Steamed green beans, to serve Steamed chat potatoes, to serve CHERRY RELISH: 2 teaspoons olive oil 3 eschalots, peeled, thinly sliced 2 tablespoons port 2 tablespoons red wine vinegar 1/4 cup caster sugar 1 cinnamon stick 3 whole cloves 1/2 teaspoon black peppercorns 6cm strip orange rind 350g cherries, pitted INSTRUCTIONS: Make relish Heat oil in a saucepan over medium heat. Cook eschalots, stirring occasionally, for 5 minutes or until softened. Add port, vinegar, sugar, cinnamon, cloves, peppercorns and orange rind. Cook, stirring, for 2 minutes or until sugar has dissolved. Add cherries. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 20 to 25 minutes or until cherries have softened and mixture has thickened slightly. Transfer to a bowl (see note). Heat oil in a frying pan over medium-high heat. Season pork with salt and pepper. Cook for 3 to 4 minutes, each side, or until cooked through. Serve with cherry relish, beans and potatoes. (Source: Australia's Super Food Ideas December 2010 / January 2011)
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