Pork With Pesto, Roast Peppers And Fennel Recipe

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Servings: 4

Ingredients

Cost per serving $3.67 view details
  • 2 Tbsp. Extra virgin olive oil
  • 1 x Red, green and yellow pepper, deseeded and quartered
  • 1 lrg Bulb fennel, trimmed and thickly sliced
  • 4 x Boneless pork shoulder steaks
  • 1 x 120 gram tub fresh pesto sauce
  • 25 gm Fresh parmesan, flaked or possibly grated (1oz)
  •     Salt and freshly grnd black pepper
  •     Fresh basil leaves

Directions

  1. Preheat the oven to 200 C, 400 F, Gas Mark 6.
  2. Place half the oil in a roasting pan with the peppers and fennel. Toss gently then place in the oven for 30-35 min till golden brown.
  3. Meanwhile, heat the remaining oil in a frying pan and cook the steaks for 6-8 min each side. Stir in most of the pesto sauce and season. Heat through.
  4. Transfer the vegetables to a warmed serving plate and arrange the steaks on top. Spoon over the remaining pesto sauce, top with the parmesan flakes and garnish with fresh basil leaves.
  5. NOTES : A colourful and tasty pork recipe made with fresh pesto sauce.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 393g
Recipe makes 4 servings
Calories 652  
Calories from Fat 369 57%
Total Fat 41.16g 51%
Saturated Fat 10.8g 43%
Trans Fat 0.12g  
Cholesterol 194mg 65%
Sodium 594mg 25%
Potassium 1279mg 37%
Total Carbs 4.31g 1%
Dietary Fiber 1.6g 5%
Sugars 0.23g 0%
Protein 63.3g 101%
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