Pork with Greek style salad
Delicious pork medallions cooked and brushed with green pesto and served with a Greek style salad
- 2 lean pork loin steaks
- 1 tablespoon prepared green pesto
- 2 tablespoons basil oil
- Mixed salad leaves
- 100g prepared chargrilled peppers from a jar, sliced
- 2 tablespoons olives, drained
In a small bowl, mix together pesto and oil.
Heat a griddle pan and cook pork steaks for 12-15 minutes, turning once, or alternatively, cook on a prepared BBQ. Brush with the pesto oil 2-3 minutes before the end of the cooking time. Transfer to warm plates to rest for a few minutes.
Add a small handful salad leaves and a few peppers and olives.
Drizzle with pesto oil.
Serve with the steaks with toasted pitta wedges.