Seared Pork Steak & Green Bean Bacon Salad
with Orange Wedges & Toasted Almonds
- Almond
Simple certainly doesn’t mean boring and this meal is the perfect example. Here, we’re elevating seared pork steaks with a crisp green bean salad and orange salad, finished off with a sprinkling of toasted almonds. Quick, easy and oh-so-tasty! This recipe is under 650kcal per serving.
Ingredients
1 packet
Mixed Salad Leaves
300 g
Pork Loin Steaks
1
Orange
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Green beans
Nutrition Values
Utensils
Cooking Steps
• Trim and halve green beans. Peel orange, then thinly slice into wedges.
• Season pork loin steaks generously with salt and pepper.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
• Transfer to a plate, cover and rest for 5 minutes.
Have a BBQ? Preheat 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 to rest for 5 minutes.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. • Meanwhile, add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl and allow to cool slightly.
• To the bowl with green beans, add orange, diced bacon, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste with salt and pepper.
• Slice pork.
• Divide seared pork steak and green bean salad between plates.
• Sprinkle toasted almonds over salad to serve. Enjoy!
