Carb-Conscious Lemon Pork Steaks

Nutrition per serve

Ingredients

• 1pcs lemon
• 5g Italian seasoning
• 2pcs pork loin steaks
• 20g slivered almonds
• 30g pepitas
• 1clove garlic
• 1pcs zucchini
• 100g kale
• 2g chilli flakes
• 150g peas
• 15ml olive oil

Method

1. Step 1 — Marinate pork
   Finely grate the zest of half the lemon*, then juice the half. Combine the lemon zest, 2 tsp Italian seasoning* and 2 tsp olive oil in a shallow dish. Add the pork and turn to coat.
2. Step 2 — Toast nuts and seeds
   Put the almonds and pepitas in a cold small frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan, reserving the pan.
3. Step 3 — Prep ingredients
   Meanwhile, crush or finely chop the garlic. Halve the zucchini lengthwise and slice on an angle. Discard the tough stems from the kale, then coarsely tear the leaves into small pieces. Bring a small saucepan of water to the boil for the peas.
4. Step 4 — Cook pork
   Heat the reserved frypan over medium-high heat until hot. Cook the pork for 4-5 mins each side until golden and cooked through (the pork will be cooked to blush pink, which is desired to ensure the meat is tender and juicy). Remove the pork from the pan and rest for 5 mins.
5. Step 5 — Cook vegetables
   While the pork is cooking, heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Add the garlic, zucchini, kale and a pinch of chilli flakes* (you can omit the chilli if preferred). Cook, stirring regularly, for 5-6 mins until tender.
6. Step 6 — Get ready to serve
   Cook the peas in the pan of boiling water for 2 mins or until tender. Drain and add the peas to the vegetables. Season with salt and pepper and stir in 2 tsp lemon juice*. Divide the pork and vegetables among plates and drizzle with any resting juices. Scatter with the almonds and pepitas to serve.

Allergens

Sulphites, Almond