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    Pork Steaks With A Tomato And Parmigiano Reggiano Crust

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    Pork Steaks With A Tomato And Parmigiano Reggiano Crust

    Tomato pesto and Parmigiano Reggiano add extra flavour to these tender pork steaks, served with crushed new potatoes and peas.

    • Organic
    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 300g organic baby new potatoes
    • 150g Waitrose Frozen Organic Petit Pois
    • 3 tbsp Sacla Organic Tomato Pesto
    • ½ x 25g pack fresh organic basil, finely chopped
    • 4 tbsp Ferrari Organic Parmigiano Reggiano, finely grated
    • 225g Waitrose Organic Thin-cut Pork Loin Steaks
    • 1 tbsp organic butter


    1. In a large saucepan, cover the potatoes in cold water, bring to the boil and simmer for 18-20 minutes or until tender. Add the peas and cook for a further 2 minutes.
    2. Meanwhile, combine the tomato pesto, basil and Parmigiano Reggiano. Spread half the mixture on one side of each steak.
    3. Line a grill pan with foil and preheat the grill to a moderate heat. Grill the pork for 5 minutes, turn over, spread with the remaining pesto mixture and cook for a further 5 minutes, until the pork is cooked through and the juices run clear.
    4. Drain the potatoes and peas, add the butter, and season. Lightly crush with a fork or masher. Serve immediately with the pork, pouring over any pan juices.

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    Cook's tips

    You could use the pesto coating on different cuts of meat, such as chicken breasts or organic pork fillet, tenderised using a rolling pin.

    Drinks recommendation

    Refreshing white wine contrasts well with the tomato pesto in this dish.


    Average user rating

    4 stars