Herbed Pork Steak

Ingredients

Ingredient	Amount	Unit
Echalion Shallot	2	unit(s)
Closed Cup Mushrooms	2	punnet(s)
Courgette	2	unit(s)
Rosemary	1	bunch(es)
Water	600	milliliter(s)
Chicken Stock Pot	1	unit(s)
Pork Steak	4	unit(s)
Flat Leaf Parsley	2	bunch(es)
Balsamic Vinegar	2	tbsp
Olive Oil	6	tbsp
Tomato Puree	60	grams
Basmati Rice	300	grams

Instructions

Step 1

Instruction

Boil your kettle. Halve, peel and thinly slice the shallot. Slice the mushrooms. Remove the ends from the courgette, halve lengthways and chop into 1cm chunks. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Pour the boiling water (see ingredients for amount) into a measuring jug and stir in the stock pot.

Step 2

Instruction

Pop the pork steaks in a mixing bowl and season with salt and pepper. Drizzle on some olive oil and sprinkle on half the rosemary. Rub the rosemary oil into the pork with your fingers and keep to one side. IMPORTANT: Remember to wash your hands and equipment after handling raw meat! Finely chop the parsley (stalks and all). In a small bowl, mix the parsley with the balsamic vinegar and olive oil (see ingredients for amount). This is your parsley drizzle.

Step 3

Instruction

Heat a splash of oil in a large saucepan over medium-high heat. Add the mushrooms and cook until almost browned, stirring occasionally, 5 mins. Add the shallot, tomato purée and remaining rosemary and cook for another 2-3 mins, stirring often. Stir in the basmati rice and then pour in the stock. Bring to a simmer, lower the heat to medium, cover with a lid or foil and leave to cook for 10 mins.

Step 4

Instruction

Five mins into the rice cooking time, add the courgette to the pan, quickly replace the lid and continue cooking for another 5 mins. When the rice has cooked for 10 mins total, remove from the heat and set aside (still covered) for another 10 mins. TIP: The courgette and rice will finish cooking in its own steam.

Step 5

Instruction

While the rice cooks, heat a frying pan over medium-high heat and when the pan is hot, carefully lay in the pork steaks. Brown for 2 mins on each side and then lower the heat to medium. Cook until the pork is no longer pink in the middle, another 8 mins, turn every couple of mins. When the pork is cooked, remove from the heat and wrap loosely in foil to rest and keep warm.

Step 6

Instruction

To serve, fluff up the rice with a fork and season to taste with salt and pepper. Share between your plates. Slice the pork steaks and lay on top. Add any resting juices from the pork to the parsley drizzle and spoon this over the pork. Enjoy!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	1132	kcal
Protein	74	g

Allergens

Sulphites