Creamy Pork Steak Tray Bake
Wither Tenderstem Broccoli and Green Beans
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.
Chicken Stock Paste
Pork Loin Steaks
Preheat your oven to 220°C/200°C fan/gas mark 7. Drain and rinse the cannelini beans. Halve any thick broccoli stems lengthways. Trim the green beans. Peel and grate the garlic (or use a garlic press).
In a medium bowl, combine the creme fraiche, chicken stock paste, mixed herbs and half of the garlic. Season with salt and pepper.
Season both sides of the pork steaks with salt and pepper. Heat a large frying pan on a medium-high heat with a drizzle of oil. Once hot, fry the pork steaks until browned, 2-3 mins each side. For the last 2-3 mins add the canellini beans and fry, stirring occasionally 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.
Once the pork is seared, transfer to a ovenproof dish with the cannelini beans. Pour the creamy sauce over the pork. Place the green beans and tenderstem broccoli alongside, drizzle with oil, sprinkle with the reamaining garlic and season with salt and pepper. Roast in the oven on the top shelf until cooked, 10-12 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.
When the bake has finished cooking, remove from the oven and season with salt and pepper.
Share the pork steaks, green beans and tenderstem broccoli between your plates. Pour any remaining creamy sauce over the pork steaks.