Sticky pork with orange and baby spinach

Serves 4

Ready in about 20 minutes

350g dried long-grain rice

Low calorie cooking spray

4 pork loin steaks, all visible fat removed, thinly sliced

1 orange, rind thinly sliced

1 red onion, thinly sliced

4 tsp balsamic vinegar

Juice of 2 oranges

200g cherry tomatoes, halved

Salt and freshly ground black pepper

200g baby spinach leaves

Photo:Courtesy

1. Cook the rice according to the packet instructions, drain and keep warm.

2. Meanwhile, place a large frying pan sprayed with low calorie cooking spray over a high heat, then, when hot, add the pork and stir-fry for 3 minutes until it begins to brown. Add the orange rind and red onion, then reduce the heat to medium and stir-fry for a further 5 minutes until the onion has softened and the pork is browned all over.

3. Add the balsamic vinegar and stir-fry for 1 minute. Stir in the orange juice and cherry tomatoes, season and cook for 3 minutes.

4. Add the spinach and cook for a further 2-3 minutes, stirring, until the pork is cooked through and the spinach is just beginning to wilt. Divide the rice between 4 shallow bowls, top with the pork and veg and serve.