Pork Steaks & Hungarian Pepper Sauce

Ingredients:
500g pork fillet
olive oil
4 bay leaves
1 carrot
1 tsp ground coriander
1 apple
4 cloves garlic
1 lemon
1 red onion
70g rocket
2 balsamic vinegar
2 colour peppers
2 tsp paprika
4 tbsp natural yoghurt
700g passata

Deseed the peppers, peel and halve the onion, trim the carrot, trim and quarter the fennel (reserving any leafy tops), then slice them all in the processor with the apple. Put 2 tablespoons of oil into the casserole pan, tip in the sliced veg, add the paprika and bay leaves, squash in the unpeeled garlic through a garlic crusher, season with salt and pepper, and fry, stirring regularly. 
Put 1 mug of rice and 2 mugs of boiling water into the medium pan with a good pinch of salt (I used quinoa for a lower calorie version). Cover and stir occasionally. Slice the pork into 8 medallions, flatten them slightly with your fist, then rub with salt, pepper, the ground coriander and 1 teaspoon of oil, then put on the griddle pan until cooked through, turning when nicely charred. 
Add the balsamic and passata to the peppers, Season to taste and bring to the boil. Sprinkle the rice with an extra dusting of paprika. Dress the rocket in the bag with the lemon juice and a small pinch of salt, then fold most of it through the sauce. Tip the sauce on to a platter, Place the charred pork on top and scatter with the remaining rocket. Drizzle with the yoghurt, scatter over any reserved fennel tops and serve with the fluffy rice.