Honey-Glazed Pork Steak
with Nectarine & Cucumber Salad
Nothing pleases us more than new salad combinations and tonight’s fun side salad is sure to please. First, sear up perfectly seasoned pork loin steaks. Second, toss sweet nectarine, refreshing cucumber and crunchy radish through a balsamic and olive oil dressing. Third, plate it all up and dig in!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Mixed Salad Leaves
300 g
Pork Loin Steaks
1
Nectarine
1 sachet
Seasoning Blend
1
Avocado
1
Cucumber
2
Radish
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Cooking Steps
• Thinly slice cucumber into half-moons. Thinly slice radish. Slice nectarine into thin wedges. • Slice avocado in half, scoop out flesh roughly chop.• In a bowl, combine pork loin steaks, seasoning blend (see ingredients) and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Add the honey and turn to coat. Transfer to a plate, cover and rest for 5 minutes.
Have a BBQ? Preheat BBQ to high heat. When BBQ is hot, grill pork loin steaks until charred and cooked through, 2-4 minutes each side. Transfer to a plate, add the honey and turn to coat, rest for 5 minutes.
• In a large bowl, combine mixed salad leaves, cucumber, radish, nectarine, avocado, a drizzle of olive oil and vinegar. Season to taste.
• Slice pork. • Divide glazed pork steak and nectarine and cucumber salad between plates. Spoon over any pork resting juices. Enjoy!
