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Caramelised Pork Loin Steak

Caramelised Pork Loin Steak

Caramelised Pork Loin Steak

with Ginger Cauliflower Rice and Green Beans

Recipe Development TeamPublished on October 13, 2023

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Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.

Tags:

Lower Carb

Allergens:

Soya

•Peanut

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

25 grams

Ketjap Manis

(Contains: Soya)

15 milliliter(s)

Rice Vinegar

30 grams

Ginger Puree

2 unit(s)

British Pork Loin Steaks

80 grams

Green Beans

1 unit(s)

Spring Onion

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

2 unit(s)

Garlic Clove**

250 grams

Riced Cauliflower

Not included in your delivery

½ tbsp

Olive Oil for the Marinade

1 tbsp

Honey

1 tbsp

Water

Nutritional information

Energy (kJ)1774 kJ

Energy (kcal)424 kcal

Fat16.3 g

of which saturates4.1 g

Carbohydrate27.8 g

of which sugars19.1 g

Protein42.3 g

Salt2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Bowl

•Garlic Press

•Pan

•Aluminum Foil

Cooking Instructions and Tips

Marinate the Pork

1

In a medium bowl, combine the ketjap manis, rice vinegar and half the ginger puree. Add the olive oil, water and honey (see pantry for all three).

Add the pork loin steaks to the bowl, turning to coat in the sauce. Season with salt and pepper. Leave to marinate. IMPORTANT: Wash your hands and equipment after handling raw meat.

Prep

2

Trim the green beans then chop into thirds. Trim and thinly slice the spring onion.

Roughly chop the peanuts.

Peel and grate the garlic (or use a garlic press).

Cook the Pork

3

Heat a large frying pan on medium heat with a drizzle of oil.

Once hot, add the pork steaks. Cook, turning regularly, until browned, 10-12 mins. Pour the remaining marinade over the pork steaks for the last 2 mins.

Once cooked, remove to a plate along with any marinade in the pan, and cover with another plate or foil to keep warm. IMPORTANT: The pork is cooked when no longer pink in the middle.

Cook the Veg

4

Put the same frying pan back on medium-high heat with a drizzle of oil.

Add the green beans and stir-fry until starting to char, 3-4 mins.

Add the garlic, remaining ginger puree and the cauliflower rice, then fry for 2-3 mins. Season with salt and pepper.

Cut the Pork

5

Meanwhile, slice the pork steaks widthways into 1cm thick slices.

Serve

6

Share the ginger cauliflowre rice between your bowls.

Place the sliced pork on top, drizzle with any remaining sauce and resting juices.

Top with peanuts and spring onion.

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