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Roast pork steaks with tomatoes and pine nuts

Roast pork steaks with tomatoes and pine nuts

Name: Roast pork steaks with tomatoes and pine nuts
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 4
Cuisine: Mediterranean recipes

Easy
May 2004

Easy
May 2004

Serves 4
Ready in 30 minutes

Our Mediterranean-style roast pork steaks – cooked with tomatoes, pine nuts and basil – make a quick and easy throw-it-together midweek meal.

Gluten-free recipes

Nutrition: per serving

Calories: 462kcals
Fat: 31.7g (10g saturated)
Protein: 40.2g
Carbohydrates: 4g (4.2g sugar)
Salt: 0.3g

Nutrition: per serving

Calories: 462kcals
Fat: 31.7g (10g saturated)
Protein: 40.2g
Carbohydrates: 4g (4.2g sugar)
Salt: 0.3g

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Ingredients

1 tbsp olive oil, plus extra for drizzling
4 pork loin steaks or chops
250g vine-ripened midi plum tomatoes
25g pine nuts
Good splash balsamic vinegar
Large bunch basil

Ingredients

1 tbsp olive oil, plus extra for drizzling
4 pork loin steaks or chops
250g vine-ripened midi plum tomatoes
25g pine nuts
Good splash balsamic vinegar
Large bunch basil

Method

Preheat the oven to 180°C/fan160°C/gas 4. Heat the olive oil in a large pan and cook the pork steaks or chops for 1-2 minutes each side until golden brown. Transfer to a large roasting tin, spaced well apart. Cut the tomatoes in half and scatter over the pork, followed by the pine nuts. Season well. Put the roasting tray in the oven and roast for 12-15 minutes until the pork is tender.
Remove from the oven, sprinkle over the vinegar and scatter with the fresh basil leaves. Spoon the pork, tomatoes and basil on to 4 warm plates. Serve drizzled with a little extra olive oil.

Method

Preheat the oven to 180°C/fan160°C/gas 4. Heat the olive oil in a large pan and cook the pork steaks or chops for 1-2 minutes each side until golden brown. Transfer to a large roasting tin, spaced well apart. Cut the tomatoes in half and scatter over the pork, followed by the pine nuts. Season well. Put the roasting tray in the oven and roast for 12-15 minutes until the pork is tender.
Remove from the oven, sprinkle over the vinegar and scatter with the fresh basil leaves. Spoon the pork, tomatoes and basil on to 4 warm plates. Serve drizzled with a little extra olive oil.

delicious. tips

Here we’ve gone for small plum tomatoes on the vine, which are deliciously sweet and look great. If you can’t find them, use double the amount of cherry tomatoes instead.

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