St Clements pork

Try one of the farm shops or butchers for the butterflied pork steaks, which should look like heart shapes, very romantic!

Serves 4

• 2 small butterfly pork steaks
• a small handful of sage
• 2 lemons
• 2 oranges
• 2 crushed cloves garlic
• 3 tbsp balsamic vinegar
• 1 teaspoon brown sugar
• 2 tbsp olive oil
• salt and pepper

1. Heat oven to gas 8, 230ºC, fan oven 210ºC.
2. Place chops in a roasting tin in one layer.
3. Chop most of the sage leaves and mix with the lemon and orange juice, garlic, vinegar, oil, salt and pepper.
4. Pour over the pork.
5. Cut the orange and lemon shells in half and tuck them in around the pork with the remaining whole sage leaves.
6. Roast for 15-20 mins until the pork is cooked. (The juices should run clear)
7. Remove the pork into a warm dish to rest and throw away the fruit skins.
8. Place the roasting tin on a high heat and boil the sauce until it has reduced and has become thicker and slightly syrupy.
9. Pour the sauce over the chops and serve with seasonal vegetables.