Quick Spiced Pork & Romesco Sauce
with Spinach Rice & Garlicky Green Beans
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 sachet
Nan's Special Seasoning
300 g
Pork Loin Steaks
1 packet
Green beans
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
1 sachet
Chicken-Style Stock Powder
1 packet
Romesco Sauce
(Contains: Tree nuts; May be present: Eggs, Fish, Gluten, Milk, Sesame, Soy, Sulphites)
1
Lemon
Nutrition Values
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and return rice to saucepan. Add chicken-style stock powder and baby spinach leaves and stir to combine. • Meanwhile, finely chop garlic. Trim green beans. Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook pork loin steaks and Nan's special seasoning until cooked through, 3-4 minutes each side. • Transfer to a plate, cover and rest for 5 minutes. TIP: The spice blend will char slightly in pan, this adds to the flavour!
• While pork is resting, wipe out frying pan and return to a medium-high heat with a drizzle of olive oil. Cook green beans until tender, 4-5 minutes. • Add garlic and a squeeze of lemon juice and cook until fragrant, 1 minute. Season.
• Slice pork. • Divide spinach rice between bowls. Top with pork and garlicky green beans. • SPICY! The sauce is slightly spicy, use less if you're sensitive to heat. Spoon romesco sauce over pork and serve with any remaining lemon wedges.
