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Grains, Meats Sainsbury10 4 servings

INGREDIENTS

2 tb Olive oil
1 Red; green and yellow
; pepper, deseeded
; and quartered
1 lg Bulb fennel; trimmed and thickly
; sliced
4 Boneless pork shoulder steaks
1 120 gram tub fresh pesto sauce
25 g Fresh parmesan; flaked or grated
; (1oz)
Salt and freshly ground black pepper
Fresh basil leaves

INSTRUCTIONS

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.

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