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Butterfly Pork Tomato and Fennel

Recipes for Home and Restaurant

by Nadine Lloyd

Butterfly Pork Tomato and Fennel Recipe by Nadine Lloyd


(Serves 4)

  • 4x serves of couscous

  • 4 tablespoons grape-seed oil

  • 4 butterfly pork steaks

  • 1 leak – sliced

  • 1 small fennel – sliced

  • 3 tomatoes – diced

  • ½ yellow capsicum – sliced

  • 1 small red onion – sliced

  • 1 dry beef stock block

  • Salt and pepper – to taste

  • ½ cup fresh oregano


Cook the couscous according to the instructions on the back of the packet.

Heat 2 tablespoons grape-seed oil in a large frying pan.

Fry the pork steaks for 3 minutes on one side.

Flip and fry for a further 2-3 minutes on the other.

Remove and place the pork in a serving dish.

Add the remaining 2 tablespoons grape-seed oil to the frying pan.

Add the leek and fennel.

Fry off until limp.

Lower the heat.

Add the tomato, capsicum, onion, beef stock, salt, and pepper.

Simmer for 8-10 minutes, or until the onions are soft.

Pour the mixture over the pork in the dish.

Sprinkle with the fresh oregano leaves.

Cover and allow to rest for 3-4 minutes.

Serve immediately.

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