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    Pork Steaks with Pesto and Chips

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    Pork Steaks with Pesto and Chips

    Marinating pork loin steaks in balsamic vinegar gives them a wonderful depth of flavour to this cheaper cut. The home-made pesto complements it well.

    • Gluten Free
    • Preparation time: 15 minutes, 10-15 minutes marinating
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: 4

    Ingredients

    • 4 tbsp Waitrose Balsamic Vinegar
    • 4 essentials Waitrose British Pork Prime Loin Steaks (about 600g)
    • 2 Charlotte potatoes (about 100g), shaved into slices with a potato peeler
    • 100g Waitrose Extra Virgin Olive Oil, plus 2 tbsp
    • 50g Wholesome Pine Kernals
    • 50g feta cheese
    • ½ x 120g bag Waitrose Watercress

    Method

    1. Preheat the oven to 200ºC, gas mark 6. Pour the balsamic vinegar over the pork steaks and marinate for 10–15 minutes.
    2. Dry the potato shavings thoroughly using kitchen towel. In a bowl, coat them in 1 tbsp of olive oil then place on a baking tray lined with baking parchment. Bake for 20-25 minutes until golden and crisp, tossing halfway through.
    3. Meanwhile, make the pesto. Place the pine kernels in a dry frying pan and cook for 1–2 minutes, stirring until golden. Tip into a food processor along with the feta and watercress and whizz while pouring in 100ml olive oil.
    4. Heat a griddle pan with 1 tbsp of oil. Drain the steaks from the marinade and cook for 10–12 minutes, turning halfway through, until thoroughly cooked. Serve the steaks drizzled with the watercress pesto and the chips.

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