Herbed Pork Steak
with Tomato Veggie Rice and Basil Drizzle
inspo: pretty special one from andre, delicious tomatoey musrhoomy rich rice, yummy pork steaks and basil drizzle.
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
8 grams
Rosemary
2 unit(s)
British Pork Loin Steaks
1 sachet(s)
Chicken Stock Powder
1 unit(s)
Echalion Shallot
150 grams
Closed Cup Mushrooms
150 grams
Basmati Rice
30 grams
Tomato Puree
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
1 unit(s)
Courgette
(May contain traces of: Celery)
12 grams
Basil
Not included in your delivery
3 tbsp
Olive Oil
300 milliliter(s)
Water for the Stock
Nutritional information
Instructions
Fill and boil your kettle you will use this later for your stock. Halve, peel and thinly slice the shallot. Slice the mushrooms. Remove the ends from the courgette, halve lengthways and cut into 1cm chunks. Strip the rosemary leaves from the stalks, chop the leaves and discard the stalks. Pour the boiling water (amount specified in the ingredients list) into a jug and stir in the stock pot.
Pop the pork steaks in a bowl and season with salt and pepper. Drizzle on some oil and sprinkle on half the rosemary. Rub the rosemary and oil into the pork with your fingers and keep to one side. Pull the basil leaves from their stalks. Finely chop the leaves and discard the stalks. In a small bowl, mix the basil with the balsamic vinegar and the olive oil (amount specified in the ingredients list). Keep to one side as well.
Heat a splash of oil in a saucepan over medium-high heat. Add the mushrooms and cook until almost browned, 5 mins stirring occasionally. Add the shallot, tomato puree and remaining rosemary and cook for another 2-3 mins, stirring often. Stir in the basmati rice and then pour in the hot stock. Bring to a simmer, lower the heat to medium, cover the pan with a lid or foil and leave to cook for 10 mins.
5 mins into the rice cooking time, add the courgettes to the pan, quickly replace the lid and continue cooking for another 5 mins. When the rice has cooked for 10 mins total, remove from the heat and leave to one side for another 10 mins. The courgette and rice will finish cooking in its own steam.
While the rice cooks, heat a frying pan over medium-high heat and when the pan is hot, carefully lay in the pork steaks. Brown for 2 mins on both sides and then lower the heat to medium. Cook until the pork is no longer pink in the middle, another 8 mins, turn every couple of mins. When the pork is cooked, remove from the heat and wrap loosely in foil to rest and keep warm.
To serve, fluff up the rice with a fork and season to taste with salt and pepper. Share between your plates. Slice the pork steaks and lay in top. Add any resting juices from the pork to the basil drizzle and spoon this over the pork. Enjoy!
