This was an adapted recipe and absolutely delicious. Quite easy too and healthy – plenty of protein.
Pork Steak Roasted with Tomato, Chorizo and Spicy Beans
Preparation Time: 15 mins
Cooking Time: 1 hr
Calories per serving: 381
Pork Loin Steak – 4 x 100g/400g
Sausage, Chorizo – 43g
Oil, Olive – ½ Tbsp/7.5ml
Carrots, Raw – 80g
Onions, Brown – 100g
Garlic, Raw – 2 Cloves/6g
Celery – 1 stick – 50g
Paprika – 1 Tsp/2g
Lemon, Fresh (zest and juice) -1 Lemon/115g
Peppers, Chilli, Red – 1 Pepper/13g
Bay Leaves, Dried – 2 or 1 Tsp/0.6g
Rosemary, Dried -1 Tsp/0.7g
Tomatoes, Chopped, Canned – 2 Cans/800g
Beans, Cannellini, Drained – 2 cans/480g
Parsley, Dried -0.4g
Oil, Olive, Extra Virgin -10ml
Preparation: Peel and finely chop the onion and garlic. Wash and finely dice the celery stick.
Finely chop the chilli pepper. Cut the chorizo into slices and remove skin (if present). Zest the lemon and juice.
Preheat the oven to Gas Mark 4, 180C (350F).
In a small bowl combine the paprika, lemon zest, half the lemon juice, a little salt and the virgin olive oil. Brush this mixture all over the pork and allow to sit for a couple of minutes (or overnight) while you prepare the tomato mixture.
Heat a little oil in a large frying pan over a medium heat. Add the celery, onion and garlic and cook for a couple of minutes. Then add the chilli, bay leaf, rosemary leaves, tomatoes, water and beans.
Season with a little salt and black pepper. Stir well. Bring up to gentle simmer. Cook (covered) for around an hour, stirring every 15-20 minutes.
Remove the lemon zest from the pork steaks. Grill the pork loin steaks under a medium grill for 5-7 minutes each side.
Stir the remainder of the lemon juice and parsley through the bean and tomato mixture. Discard the bay leaf. Taste and season with a little more salt and pepper if necessary.
Serve up the grilled steaks alongside the tomatoey bean mixture.
Nutrition Data Per Serving
Calories (kcal) 381.5
Carbohydrate (g) 22.6
Fat (g) 16.2
Fibre (g) 9.5
Fruit & Veg 5.0
Protein (g) 33.5