Category: Recipes

Roast Pork Steaks with Tomatoes and Pine Nuts

IngredientsGo Shopping

1 tbs olive oil, plus extra to drizzle

4 lean free range pork collar or butterfly steaks

250g punnet cherry tomatoes

25g pine nuts

Good splash balsamic vinegar

Handful of basil leaves

Method

Preheat the oven to 180°C.

Heat the oil in a large frypan over medium heat and cook the pork steaks or chops for 1-2 minutes each side until golden brown. Transfer to a large roasting pan, spaced well apart. Cut the tomatoes in half and scatter over the pork, followed by the pine nuts.

Season well. Place the roasting pan 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 onto 4 warm plates. Serve drizzled with a little extra olive oil.

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Pork Butterfly Steaks

Pork Collar Steaks

Dawson Valley Free Range Pork Logo