Griddled pork with summer vegetables
Juicy pork loin steaks, seared to keep in flavour, and served with fresh greens and a zesty salsa verde
Equipment
- Griddle or frying pan
Ingredients
- 4 pork loin steaks
- Jersey Royal new potatoes, or salad potatoes (as many as your family will eat!)
- A few large sprigs of fresh rosemary, mint and thyme. You could use dried if your pushed
- 1 small lemon
- 1 pack of green beans trimmed
- 200 g broad beans podded weight
- 1 large pack of baby leaf spinach
- Half small red chilli deseeded and chopped finely
- 1 clove of garlic finely chopped or minced
Instructions
- Wash or scrub the potatoes, halving any larger ones, and put them into a large saucepan, with the herbs and the halved lemon. Cover with water and bring to the boil. Boil until just cooked, then drain and set aside.
- Season the pork loin steaks on both sides with salt and pepper, and a little olive oil, then griddle on a high heat until just cooked through. Cooking pork steaks in a frying pan or griddle should take 4-5 minutes on each side, depending on thickness.
- Boil the broad beans for 2 minutes, then drain, and remove and discard the tough skins
- Steam the green beans lightly for 2-3 minutes
- Sauteé the spinach in a splash of olive oil with the chopped chilli and garlic, until wilted
- Just before you're ready to serve, heat the butter in a large frying pan until foaming. Add the potatoes and beans, and toss to coat for a minute
- Put a layer of spinach in the bottom of each dish, spoon over the potatoes and beans mixture, and top with the pork. Drizzle over a little good quality olive oil, and serve with a salsa of your choice. We used Jamie Oliver's Salsa Verde (see link below)