| 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.
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