Preparation time: 10 minutes
Cooking time: 35 minutes
3 Blythburgh Free Range Pork rump steaks
50ml rape seed oil
400g sweet pepper strips
100ml olive oil
200g cherry tomatoes
20g chopped garlic
100ml balsamic vinegar
1.2kg fresh linguini
Seal the rump steaks in a hot pan with oil. Once browned all over, place in a
preheated oven at 160ºC with the rosemary, garlic cloves, and half the quantity
of thyme. Cook for no longer than 20 minutes to ensure the pork is served pink.
Allow to rest before carving.
For the Provençale confit: Lightly fry the sliced onion and chopped garlic
with olive oil to soften. Add the pepper and remaining thyme, and cook for a
further 10 minutes. Add the cherry tomatoes (cut into halves) and the balsamic
vinegar. Cook for a further five minutes and keep warm until needed.
To serve, spoon the confit onto a plate, top with two slices of rump and
finish with the fresh linguini.
Back to Spring/Summer recipes