Our tested Roasted Pork Pilaf: olive-oil rich, generous, and balanced with olive and tomato. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the olive and tomato 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. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the capers and the rest of the olive and tomato flavours, letting them cook out for a minute until fragrant.
Add the broccoli 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.
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