Pork With Pesto, Roast Peppers And Fennel Recipe
Servings: 4
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 x Red, green and yellow pepper, deseeded and quartered
- 1 lrg Bulb fennel, trimmed and thickly sliced
- 4 x Boneless pork shoulder steaks
- 1 x 120 gram tub fresh pesto sauce
- 25 gm Fresh parmesan, flaked or possibly grated (1oz)
- Â Â Salt and freshly grnd black pepper
- Â Â Fresh basil leaves
Directions
- 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 min till golden brown.
- Meanwhile, heat the remaining oil in a frying pan and cook the steaks for 6-8 min 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.
- NOTES : A colourful and tasty pork recipe made with fresh pesto sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 4 servings | |
| Calories 652 | |
| Calories from Fat 369 | 57% |
| Total Fat 41.16g | 51% |
| Saturated Fat 10.8g | 43% |
| Trans Fat 0.12g | |
| Cholesterol 194mg | 65% |
| Sodium 594mg | 25% |
| Potassium 1279mg | 37% |
| Total Carbs 4.31g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.23g | 0% |
| Protein 63.3g | 101% |
