Nutritious Chargrilled Pork Steaks

Nutrition per serve

Ingredients

• 20g slivered almonds
• 400g chat potatoes
• 2pcs pork loin steaks
• 50g baby spinach leaves
• 1pcs spring onion
• 1stalk celery
• 1pcs carrot
• 50g smoky aioli
• 5g country seasoning
• 23ml olive oil
• 5ml white wine vinegar

Method

1. Step 1 — Toast almonds
   Put the almonds in a cold medium frypan over medium heat (starting with a cold pan ensures the nuts toast evenly and prevents them burning). Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
2. Step 2 — Brown potato
   Quarter the unpeeled potatoes. Heat 1 tbs olive oil in the frypan over high heat. Add the potato and cook, turning regularly, for 4 mins or until golden.
3. Step 3 — Cook potato
   Reduce the heat to medium, then carefully add 2 tbs water to the potato (take extra care adding water to the hot pan as the oil can spit and the steam created is very hot). Cover and cook, shaking the pan regularly, for 10 mins or until the potato is tender.
4. Step 4 — Chargrill pork
   Meanwhile, heat a chargrill pan over high heat until hot. Drizzle the pork with 2 tsp olive oil and season with salt and pepper. Reduce the heat to medium-high and 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 from the pan and rest for 4 mins.
5. Step 5 — Prep slaw
   While the potato and pork are cooking, thinly slice the spinach, spring onion and celery. Coarsely grate the carrot. Combine the aioli, 1 tsp white wine vinegar and 1 tsp water in a large bowl and season with salt and pepper. Add the spinach, spring onion, celery and carrot and toss to combine.
6. Step 6 — Season potato and serve
   Combine the country seasoning and 1 tbs water in a small bowl. Add to the potato and cook, shaking the pan regularly, for 1 min or until the potato is coated and the water has evaporated. Taste, then season with pepper. Divide the pork, potato and slaw among plates. Scatter with the almonds to serve.

Allergens

Sulphites, Almond, Egg