Pork loin steaks
Pork & gammon
Pork loin steaks
These work a treat fried, grilled or on the BBQ.
Ingredients
- 1 tbsp olive oil
- 1 medium red onion, thinly sliced
- 175g runner beans or demi-sec borlotti beans
- 360g pork loin steaks
- 2 tsp fennel seeds
- 150ml vegetable stock
- 1 garlic clove, finely chopped
- 1 lemon, finely zested
- 1 tbsp fresh parsley, finely chopped
- salt and pepper
Method
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Step 1
Preheat the oven to 200°C/Gas Mark 6. Heat half the oil in a non-stick frying pan and cook the onion over a low heat for 5 minutes. If using runner beans, destring and slice into 3cm pieces. Tip the onion into a small ovenproof dish and add the beans.
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Step 2
Heat the remaining oil in the pan and lightly brown the pork for about 2 minutes per side. Spear all 4 steaks with a carving fork and hold the rind against the hot pan to brown. Sit them on top of the onions and beans.
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Step 3
Crush the fennel seeds in a pestle and mortar or with a rolling pin, and sprinkle over the pork with a bit of salt and black pepper.
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Step 4
Bring the stock to the boil and pour over the pork and beans. Cook in the oven for 15 minutes, until both beans and pork are cooked.
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Step 5
Make the gremolata by mixing the garlic, lemon zest and parsley, and spoon over the pork before serving.
