Directions

What are we cooking today?

1. Sun-dried tomatoes should be used in cooking more! Combined with pork and pine nuts, this dish is absolutely delicious.

Getting started

1. Combine the tomatoes, pine nuts, oregano, lemon rind and garlic in a medium bowl. Season with salt and pepper, and mix well.

2. Place each pork steak between 2 pieces of plastic wrap and use the flat side of a meat mallet to gently pound until 1cm-thick.

3. Place steaks, seam-side down, on a clean surface. Divide the tomato mixture evenly over one side of each steak.

4. Fold the steaks in half and secure with white unwaxed string as though tying a parcel. Place in a dish, ready to marinade.

5. To make the marinade, combine the lemon juice, oil, oregano, garlic, salt and pepper in a screw-top jar, and shake well to combine.

6. Pour over the pork in the dish, cover and place in the fridge for 30 minutes to marinate.

7. Brush a non-stick frying pan with oil and place over medium heat. Drain pork, reserving marinade.

8. Cook pork for 5-6 minutes each side or until just cooked (it should offer a little resistance if pressed with a pair of tongs and will be slightly pink in centre). Transfer to plate, cover with foil until required.

9. Add marinade and water to pan, and bring to boil, scraping base to dislodge any bits. Cook for 1 minute. Strain through a fine sieve into a jug.

10. Remove string from pork and serve immediately drizzled with the sauce.

Annabelle's tips

1. Best served with a simple green salad or beans as there is so much flavour in the pork.