Carb-Conscious Tuscan-Style Pork

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs baby broccoli
• 2clov garlic
• 1pcs zucchini
• 250g cherry tomatoes
• 5g mint and garlic seasoning
• 2g chilli flakes
• 300g pork stir-fry
• 15ml olive oil
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Cut the onion into thin wedges. Trim the baby broccoli and halve widthwise, then halve any thick pieces lengthwise. Crush or finely chop the garlic. Halve the zucchini widthwise, then cut lengthwise into thin wedges.
2. Step 2 — Caramelise onion
   Heat 2 tsp olive oil in a medium deep frypan over medium heat. Cook the onion and tomatoes, stirring regularly, for 5 mins or until the onion is soft.
3. Step 3 — Cook baby broccoli
   Add the baby broccoli and 1 tbs water to the onion mixture and cook, covered, for 2 mins.
4. Step 4 — Cook vegetables
   Add the garlic, zucchini, 2 tsp mint and rosemary seasoning* and a pinch of chilli flakes (you can omit the chilli when cooking and serve it at the table). Cook, covered and stirring occasionally, for a further 3-4 mins until the vegetables are tender.
5. Step 5 — Pan-fry pork
   Meanwhile, separate the pork stir-fry. Heat 2 tsp olive oil in a medium frypan over high heat. Stir-fry the pork for 2-3 mins until cooked through. Remove from the heat and season with salt and pepper.
6. Step 6 — Get ready to serve
   Taste the vegetables, then season with salt and pepper. Add the pork to the vegetables and toss to combine. Divide the pork and vegetable mixture among bowls. Scatter with the remaining chilli flakes, if desired, and drizzle with 2 tsp extra virgin olive oil to serve.

Allergens

Soy, Sulphites