Pork with pesto, roast peppers and fennel
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Red; green and yellow | |
| ; pepper, deseeded | ||
| ; and quartered | ||
| 1 | large | Bulb fennel; trimmed and thickly |
| ; sliced | ||
| 4 | Boneless pork shoulder steaks | |
| 1 | 120 gram tub fresh pesto sauce | |
| 25 | grams | Fresh parmesan; flaked or grated |
| ; (1oz) | ||
| Salt and freshly ground black pepper | ||
| Fresh basil leaves | ||
Directions
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Place half the oil in a roasting pan with the peppers and fennel. Toss gently then place in the oven for 30-35 minutes until golden.
Meanwhile, heat the remaining oil in a frying pan and cook the steaks for 6-8 minutes each side. Stir in most of the pesto sauce and season. Heat through.
Transfer the vegetables to a warmed serving plate and arrange the steaks on top. Spoon over the remaining pesto sauce, top with the parmesan flakes and garnish with fresh basil leaves.
Converted by MC_Buster.
NOTES : A colourful and tasty pork recipe made with fresh pesto sauce.
Converted by MM_Buster v2.0l.