Quick Crumbed Pork & Charred Veggies
with Lemon & Dijon Mustard Dressing
- Gluten
- Wheat
- Soy
- May contain traces of allergens
Golden crumbed pork loin is paired with charred veggies like broccoli and courgette , then tossed in tangy Dijon mustard and honey. Add a squeeze of lemon and you have yourself an easy dinner that comes together in a flash!
Ingredients
300 g
Pork Loin Steaks
1
Broccoli
1 packet
Dijon Mustard
2
Garlic
1
Courgette
1 packet
one-step coater
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Spinach & Rocket Mix
1
Lemon
1 packet
Parsley
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
balsamic vinegar
Nutrition
Utensils
Cooking Steps
• Cut broccoli into small florets, then roughly chop stalk.
• Slice courgette into thin rounds.
• Finely chop garlic.
• Slice lemon into wedges.
• Evenly spread one-step coater on a plate. Press pork loin steaks into coater, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook broccoli and courgette until tender, 5-6 minutes.
• Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to medium-high heat with enough olive oil to coat the base.
• When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
TIP: Don’t dry your pork steak, the moisture will help the crumb stick.
• To the bowl with veggies, add spinach & rocket mix, Dijon mustard, the honey, a good squeeze of lemon juice and a drizzle of balsamic vinegar, then toss to combine. Season to taste with salt and pepper.
• Divide crumbed pork and charred veggies between plates.
• Tear over parsley to serve. Enjoy!
