Rosemary Pork Steaks With Marinated Courgettes
As well as being a balanced meal, low-calorie, low-fat, this speedy supper is fresh and zingy. Frozen baby broad beans work well with pork, as well as the herby courgettes.
Method
Based on 2 servings, adjust as needed.
Step 1
Stir the garlic, lemon zest and juice, rosemary and a dash of the olive oil together in a medium bowl with some ground black pepper. Use 2 tbsp to coat the pork loin steaks and set the rest aside.
Step 2
Boil the frozen beans in boiling water for 2 minutes. Meanwhile, heat another dash of oil in a large non-stick frying pan and fry the courgettes in a single layer until golden. Flip them over with the tip of a knife and cook the other side for 1-2 mins more until tender. Toss in the remaining marinade.
Step 3
Cook the pork loin steaks in the pan for 3 mins one side and 2 mins on the other until golden and tender. Remove from the pan and set aside to rest.
Step 4
Add the drained beans, spring onions and rocket to the courgettes and toss well. Serve with the pork, drizzling over any resting juices from the meat.
- Ingredients
- Based on 2 servings
-
2 Garlic Cloves, grated finely 1x Sainsbury's Garlic -
1 Lemon, zest and juice 1x Sainsbury's Lemons -
2 tsp Rosemary Leaves, finely chopped 1x Sainsbury's Fresh Packed Rosemary 20g -
2 Pork Steaks, trimmed of any additional fat 1x Sainsbury's British Pork Loin Steaks x2 240g -
250g Courgettes, thickly sliced 1x Sainsbury's Courgettes 500g -
60g Rocket Leaves 1x Sainsbury's Wild Rocket 60g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
160g Frozen Broad Beans, podded if you have time - or use soya beans 1x Sainsbury's Broad Beans 650g -
2 Spring Onions, trimmed and thinly sliced 1x Sainsbury's Spring Onions Bunch 100g