(Hello! I’m trying this out as a THING. Background here.)
I’m not a big fruit eater. Other than an annual cherry binge, I largely tap out at pineapple on pizza. Fruit comes into my house to dissolve slowly in the fruit bowl or the salad crisper. It’s pretty much a service I perform for fruit flies.
Like many fruits, I like nectarines but have no idea what to do with them. HAD. Now I do: this. Do this with them. Do it now and do it often.
This is so good I’ve made it twice in a week.
PORK WITH NECTARINE AND BULGUR WHEAT SALAD
Adapted from a myfoodbag.co.nz recipe.
Stuff you need
- ½ cup bulgur wheat
- 2 nectarines, stoned and sliced thickly
- A couple of handfuls of lettuce, like rocket or cos
- ¼ cup chopped roasted hazelnuts
- 300g free-range pork fillet (at room temperature)
- ½ cup Mela apple juice
- 1 tbsp + 1 tsp maple syrup
- 1 tsp wholegrain mustard
- 1 tbsp Mela apple cider vinegar
- 2 tbsp good-quality local olive oil
The apple stuff doesn’t have to be Mela, but Mela’s made in Greytown and really, really good. You can also replace the maple syrup with honey or brown sugar IF YOU MUST. But I’ll judge you a little.
Stuff you do
Put the bulgur wheat and a pinch of salt in a bowl and cover with boiling water. Cover with a lid or plate and leave to swell for 15-20 minutes.
Heat a drizzle of oil in a frying pan on medium heat. Sear the nectarines on both sides for 2-3 minutes or until they get a bit charred.
Rub the pork with olive oil and season with salt and pepper. Heat your pan up as high as it will go (the key to good meat, in my experience: lots of salt and pepper and A REALLY FUCKING HOT PAN) and sear the pork for about 4 minutes each side. Set it aside to rest for 5-10 minutes (oh, and always let it rest before you cut it).
Bring the apple juice and 1 tbsp of the maple syrup to the boil in the same pan you cooked the pork in. Simmer with the porky crumbs and juices until it thickens and reduces to a glaze.
Mix the olive oil with the mustard, apple cider vinegar and the rest of the maple syrup (to taste). Season well and toss with the lettuce, hazelnuts, chopped nectarines and drained bulgur wheat.
Slice the pork up and drizzle the glaze over it. Serve with the salad and a bottle of The Ned Pinot Gris.
(That last bit isn’t compulsory. It’s just tasty and happens to be what I’m drinking right now.)