Our tested Charred Pork Medley: elegant, generous, and balanced with garlic and thyme. Serves 2 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and thyme elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the unsalted butter and the rest of the garlic and thyme flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
French
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