Herby Pork Steak & Pesto Smothered Veg
Herby pork loin steaks are the perfect partner for this easy to meal prep, veg-filled packed lunch recipe. **From The Hungry Hungry Husband and Gousto**
Servings 6
Calories 321kcal
Cost 76p per serving
Ingredients
- 3 pork loin steaks ~300g
- 300 g courgette cut into rough chunks
- 200 g butternut squash skinned & cut into rough chunks
- 200 g red pepper cut into rough chunks
- 2 large red onions cut into eights
- 10 g fresh thyme finely chopped
- 10 g fresh rosemary finely chopped
- 200 g pasta (the tiny kind used in soups) or orzo
- 60 g pesto (4 tablespoons)
- 45 ml balsamic vinegar (3 tablespoons)
- 1 tablespoon oil olive oil is best but anything works
- salt & pepper for seasoning
Instructions
Marinade the meat:
- Cover both sides of the pork steaks in the chopped herbs, drizzle with half the oil, and season with salt & pepper
- Leave these to marinade while you prepare the rest of the ingredients
Prepare and roast the vegetables:
- Pre-heat the oven to 180°C while you're chopping the veg
- Combine all the veg in a roasting dish with the balsamic vinegar, remaining oil, and salt & pepper before roasting for 25–30 mins (turn everything over a few times during cooking)
Cook the pasta & the pork steaks
- While the veggies are roasting, boil a kettle and cook the pasta/orzo according to the packet instructions
- When done, drain and set aside
- Put a frying pan on a high heat and, once hot, add the pork steaks (no need to use oil as the pork is already coated in it)
- Cook the pork for about 3 minutes per side until golden & cooked through
Finish the dish
- Mix the cooked pasta into the roasted veg with the pesto and season
- Slice the pork and serve on a bed of roasted veggie, pesto pasta
Notes
*tip* to check whether the pork steaks are cooked or not, take one out the pan and cut it in half – it's done when it's no longer pink in the middle