Pork Loin Steaks with Salsa Verde
Want to impress your friends midweek? Trust us, once you’ve tried our salsa verde you’ll be asked to make it again and again!
For the pork:
- 4 pork loin steaks
- 2 tablespoon Za’atar herb mix
- 2 tablespoon olive oil
For the Salsa Verde:
- 2 handfuls of flat leaf parsley
- 1 handful of basil
- 1 handful of mint
- 2 tablespoons capers
- 1 small chilli, thinly sliced (optional)
- 1 tablesppon extra virgin olive oil
- 2 - 4 tablespoons lemon juice
- 1 - 2 tablespoons red wine or sherry vinegar
- Black pepper to season
- 450g assorted vegetables, thickly sliced e.g. 1 courgette, 1 red pepper and 1 medium red onion
- 1 tablespoon olive oil
- Crusty bread to share – Italian ciabatta is ideal
Preheat oven to 180C/350F/Gas Mark 4.
Remove the fat if you wish. Place the steaks on a board between two layers of cling film. Using the base of a small saucepan or rolling pin, bash them all over until they are 1cm thin.
Take a shallow dish, add 2 tablespoons of olive oil and 2 tablespoons of herb rub of your choice and mix together. Place the loin steaks into the bowl and rub in the marinade.
Add the red pepper and onion to a pan, along with the additional olive oil. Place on the hob and cook until tender.
Heat an ovenproof frying or griddle pan to medium. Add the pork to the pan and cook for three minutes on one side, then turn over and place the pan straight in to the oven on the middle shelf for a further six to eight minutes, or until cooked through and the juices run clear.
To make the Salsa Verde, whizz all the ingredients up together in a food processor to make a paste. For a more authentic Salsa Verde, just chop the ingredients by hand. Add to a bowl and whisk in the olive oil and lemon juice. Season with black pepper.
Remove the steaks from the oven, transfer to four individual plates and spoon the Mediterranean veg alongside. Drizzle some salsa verde over each steak. Serve with crusty ciabatta bread and place the remaining salsa verde in a small bowl before serving with the pork.