Pork With Pesto, Roast Peppers And Fennel
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Sainsbury10 | 4 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Red, green and yellow | |
| pepper deseeded | ||
| and quartered | ||
| 1 | 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:
“Jesus: the human face of God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 689
Calories From Fat: 424
Total Fat: 47.5g
Cholesterol: 178.8mg
Sodium: 869mg
Potassium: 1017.6mg
Carbohydrates: 6.2g
Fiber: 3.4g
Sugar: <1g
Protein: 58.2g