Pork with pesto, roast peppers and fennel

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 Red; green and yellow
; pepper, deseeded
; and quartered
1 large Bulb fennel; trimmed and thickly
; sliced
4 Boneless pork shoulder steaks
1 120 gram tub fresh pesto sauce
25 grams Fresh parmesan; flaked or grated
; (1oz)
Salt and freshly ground black pepper
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 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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