Recipe

Lemon, herb and garlic pork steaks

Feb 27, 2013 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Lemon, herb and garlic pork steaks
  • 400 gram potatoes, peeled, chopped
  • 4 120g pork scotch fillet steaks
  • 2 teaspoon finely grated lemon zest
  • 1 tablespoon thyme leaves
  • 2 clove garlic, crushed
  • 1 tablespoon vegetable oil
  • 4 roma tomatoes, halved
  • 150 gram baby spinach leaves

Method

Lemon, herb and garlic pork steaks
  • 1
    Place potato in a large saucepan; cover with cold water. Bring to the boil. Boil for 10 minutes or until tender. Drain; return to pan. Mash until almost smooth. Season. Cover to keep warm.
  • 2
    Meanwhile, place pork, zest, thyme, half the garlic and half the oil in a bowl; stir to coat. Season. Heat a frying pan over moderate heat. Add pork and tomato; cook for 3 minutes each side or until browned and cooked. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes.
  • 3
    Heat remaining oil in same pan over moderate heat; Add spinach and remaining garlic; cook, stirring, until spinach wilts. Stir spinach mixture into potato. Serve pork with tomato and spinach mash.

Notes

Buy unwashed potatoes; they're much cheaper and mash well. Use thawed and well-drained frozen spinach instead of baby spinach. Use lamb or beef steaks. Price will vary.

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