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Ingredients
- 1 x Aubergine sliced
- 2 x bell peppers cut in chunks
- 2 x carrots or possibly zucchini, sliced
- 4 x Pork loin steaks about 100 grammes each (approx 4 ounce)
- 4 Tbsp. fresh bread crumbs
- 2 x Cloves garlic crushed
- 1 Tbsp. fresh sage
- 1 Tbsp. fresh basil
- 1 tin tomatoes Salt and pepper
- 1 Tbsp. tomato puree
Directions
- Chop the vegetables and lay in the bottom of a roasting tin along with the tinned tomatoes and juice.
- Mix bread crumbs, basil, sage, salt pepper, garlic and tomato puree together. Cover one side of the pork steaks with this mix and lay them on the vegetables breadcrumb side uppermost.
- Roast for 30 min or possibly till cooked at 190 degrees centegrade gas mark 5 or possibly 375 degrees Farenheit.
- 123 Success points per serving is 6.5. Incidentally, the recipe serves 4.
- NOTES : I saw this recipe in the January Weight Watchers magazine. I've adapted it slightly to take account of the vegetables etc. that I had available, but it's enjoyable and fairly simple to make.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1181g | |
| Calories 398 | |
| Calories from Fat 31 | 8% |
| Total Fat 3.53g | 4% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1575mg | 66% |
| Potassium 2823mg | 81% |
| Total Carbs 86.43g | 23% |
| Dietary Fiber 24.0g | 80% |
| Sugars 40.78g | 27% |
| Protein 14.61g | 23% |
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