Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
2963kj
708kcal
Marry Me Pork
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A delicious twist on the chicken version with pork. ‘Marrying’ together sun-dried tomatoes, cream, pasta, parmesan and fresh basil, this dish brings lots of flavour and can be on the table in 20 minutes.
Prep time: 10 mins
Cook time: 10 mins
Serves: 4
Cooking Skill: Not Too Tricky
Ingredients
4 British lean boneless pork loin steaks, trimmed of fat
50g plain flour
30g butter
1 tablespoon oil
3 garlic cloves, peeled and finely chopped or crushed
250ml hot chicken or vegetable stock
250ml single cream
50g grated Parmesan cheese
1 teaspoon dried chilli flakes
2 teaspoons mixed herbs
75g sun-dried tomatoes, finely chopped
Fresh basil leaves, to garnish (optional)
300g dried pasta shapes- we used spaghetti
Method
Step 1
Cook the pasta according to the packet instructions, drain, set aside and reserve until required.
Step 2
Meanwhile, put the flour into a shallow bowl and season.
Step 3
Coat the pork steaks in the seasoned flour and set aside.
Step 4
Melt the butter and oil in a large non-stick frying pan over medium heat.
Step 5
Cook the steaks for 1-2 minutes on each side until golden brown. Transfer to a large plate.
Step 6
To prepare the sauce, reduce the heat under the same frying pan and gently cook the garlic for 1 minute or until lightly coloured. Add the stock and stir gently to release any sediment from the bottom of the pan.
Step 7
Add the cream, parmesan, chilli and herbs. Cook gently for a few minutes.
Step 8
Add the sun–dried tomatoes, stir gently and adjust the seasoning, if required. Return the steaks to the pan and simmer for a further 3-4 minutes.
Step 9
Divide the pasta between four warm plates or pasta dishes, add the pork, and spoon over the sauce. Garnish with black pepper and fresh basil leaves, if used.
Step 10
Serve immediately with a side salad or seasonal green vegetables.
Each serving provides
Based on pork loin steaks
35%
Fat
32.3g
46%
Saturates
15.8g
79%
Sugars
4.7g
5%
Salt
1.88g
31%
% of an adult's Reference intake
Typical energy values per 100g:
712kJ,
170kcal,
7.8g fat,
3.8g saturates
Each serving provides:
39.2g Protein,
62.3g Carbohydrate,
5.1g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Cook the pasta according to the packet instructions, drain, set aside and reserve until required.
Step 2
Meanwhile, put the flour into a shallow bowl and season.
Step 3
Coat the pork steaks in the seasoned flour and set aside.
Step 4
Melt the butter and oil in a large non-stick frying pan over medium heat.
Step 5
Cook the steaks for 1-2 minutes on each side until golden brown. Transfer to a large plate.
Step 6
To prepare the sauce, reduce the heat under the same frying pan and gently cook the garlic for 1 minute or until lightly coloured. Add the stock and stir gently to release any sediment from the bottom of the pan.
Step 7
Add the cream, parmesan, chilli and herbs. Cook gently for a few minutes.
Step 8
Add the sun–dried tomatoes, stir gently and adjust the seasoning, if required. Return the steaks to the pan and simmer for a further 3-4 minutes.
Step 9
Divide the pasta between four warm plates or pasta dishes, add the pork, and spoon over the sauce. Garnish with black pepper and fresh basil leaves, if used.
Step 10
Serve immediately with a side salad or seasonal green vegetables.
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