One Pot Pork Pasta
Prep time: 10 mins
Cooking time: 20 mins
Not Too Tricky
Serves:
2
Energy
665kj
159kcal
Pork Loin Steaks with Salsa Verde
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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!
Cook time: 20 mins
Serves: 4
Cooking Skill: Easy
Ingredients
For the pork
4 pork loin steaks, fat removed
2 tablespoons Za’atar herb mix
2 tablespoons olive oil
For the Salsa Verde
2
handfuls of fresh parsley
1
handful of fresh basil leaves
1
handful of fresh mint leaves
2 tablespoons
capers
1 small
chilli, deseeded and thinly sliced (optional)
1 tablespoon
extra virgin olive oil
2-4 tablespoons
lemon juice
1-2 tablespoons
red wine or sherry vinegar
Black pepper ,to season
To serve
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
Method
Step 1
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.
Step 2
Heat a non-stick griddle pan until hot. Add the pork and cook for 6-8 minutes, or until cooked through and the juices run clear. Alternatively, cook on a prepared BBQ.
Step 3
Meanwhile, heat a non-stick griddle pan with 1 tablespoon olive oil. Add the courgette, red pepper and onions to the pan and cook for 4-5 minutes, or until tender. Alternatively, place the pan on a prepared BBQ and cook over direct heat.
Step 4
To make the Salsa Verde, whizz all the ingredients together in a food processor to make a paste. Season.
Step 5
Transfer the steaks to warm plates and add the Mediterranean vegetables. Drizzle some salsa verde over each steak. Spoon any remaining salsa verde in a small bowl.
Step 6
Serve with crusty ciabatta bread.
Tips and Serving Suggestions
If you prefer a ‘looser’ version of the salsa verde then add a couple of tablespoons of water before blending.
Alternatively, cook directly on a prepared BBQ.
Each serving provides
Based on loin steaks
8%
Fat
8.5g
12%
Saturates
1.5g
7%
Sugars
1.2g
1%
Salt
0.1g
2%
% of an adult's Reference intake
Typical energy values per 100g:
482kJ,
115kcal,
6.1g fat,
1.1g saturates
Each serving provides:
3.2g Protein,
17.9g Carbohydrate,
0.2g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
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.
Step 2
Heat a non-stick griddle pan until hot. Add the pork and cook for 6-8 minutes, or until cooked through and the juices run clear. Alternatively, cook on a prepared BBQ.
Step 3
Meanwhile, heat a non-stick griddle pan with 1 tablespoon olive oil. Add the courgette, red pepper and onions to the pan and cook for 4-5 minutes, or until tender. Alternatively, place the pan on a prepared BBQ and cook over direct heat.
Step 4
To make the Salsa Verde, whizz all the ingredients together in a food processor to make a paste. Season.
Step 5
Transfer the steaks to warm plates and add the Mediterranean vegetables. Drizzle some salsa verde over each steak. Spoon any remaining salsa verde in a small bowl.
Step 6
Serve with crusty ciabatta bread.
Pork Loin Steaks with Salsa Verde
Ingredients
For the pork
- 4 pork loin steaks, fat removed
- 2 tablespoons Za’atar herb mix
- 2 tablespoons olive oil
For the Salsa Verde
- 2 handfuls of fresh parsley
- 1 handful of fresh basil leaves
- 1 handful of fresh mint leaves
- 2 tablespoons capers
- 1 small chilli, deseeded and thinly sliced (optional)
- 1 tablespoon extra virgin olive oil
- 2-4 tablespoons lemon juice
- 1-2 tablespoons red wine or sherry vinegar
- Black pepper ,to season
To serve
- 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
Tips and Serving Suggestions
If you prefer a ‘looser’ version of the salsa verde then add a couple of tablespoons of water before blending. Alternatively, cook directly on a prepared BBQ.
Each serving provides
Based on loin steaks
Energy |
|
665kj 159kcal |
|
8% |
Fat |
|
8.5g |
|
12% |
Saturates |
|
1.5g |
|
7% |
Sugars |
|
1.2g |
|
1% |
Salt |
|
0.1g |
|
2% |
% of an adult's Reference intake
Typical energy values per 100g: 482kJ,115kcal,6.1g fat,1.1g saturates
Each serving provides: 3.2g Protein,17.9g Carbohydrate,0.2g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
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.
Step 2
Heat a non-stick griddle pan until hot. Add the pork and cook for 6-8 minutes, or until cooked through and the juices run clear. Alternatively, cook on a prepared BBQ.
Step 3
Meanwhile, heat a non-stick griddle pan with 1 tablespoon olive oil. Add the courgette, red pepper and onions to the pan and cook for 4-5 minutes, or until tender. Alternatively, place the pan on a prepared BBQ and cook over direct heat.
Step 4
To make the Salsa Verde, whizz all the ingredients together in a food processor to make a paste. Season.
Step 5
Transfer the steaks to warm plates and add the Mediterranean vegetables. Drizzle some salsa verde over each steak. Spoon any remaining salsa verde in a small bowl.
Step 6
Serve with crusty ciabatta bread.
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