| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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.
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”