4 pork loin butterflied steaks
1 small red onion, thinly sliced into wedges
2 teaspoons fresh thyme leaves
2 apples or peaches, each cut into 8 wedges
½ cup dry white wine
½ cup chicken stock
2 teaspoons caster sugar
20 g butter
2 cups instant polenta cooked to serve
2 zucchini sliced into rounds cooked to serve
- Heat 1 tablespoon olive oil in a non-stick frying pan over medium-high heat. Season pork with pepper and add to pan, cook for 3 min each side or until cooked through. Transfer to a plate, keep warm.
- Add onion to pan, cook 2 min. Add thyme and fruit to pan and cook, turning gently, for 30 sec. Stir in wine, scraping any browned bits off the bottom. Bring to the boil, cooking for 2 min or until the wine reduces by half.
- Stir in stock and sugar, return to the boil, reduce until ⅓ cup liquid remains. Remove from heat, stir in butter. Spoon sauce over pork steaks and serve with cooked polenta and greens.