Paprika Pork and Those Parmesan Potatoes

Nutrition per serve

Ingredients

• 400g chat potatoes
• 50g parmesan
• 150g green beans
• 1clove garlic
• 10g Spanish seasoning
• 2pcs pork loin steaks
• 150g peas
• 25ml green goddess dressing
• 23ml olive oil
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep and roast potatoes
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Halve the unpeeled potatoes. Finely grate the parmesan. Scatter the parmesan over the lined tray in an even layer. Arrange the potatoes, cut-side down, on the parmesan. Drizzle with 2 tsp olive oil and season generously with salt and pepper. Roast for 25-30 mins until golden and tender.
2. Step 2 — Prep beans and garlic
   While the potatoes are roasting, bring a small saucepan of water to the boil for the beans and peas. Trim the beans and halve on an angle. Crush or finely chop the garlic.
3. Step 3 — Season pork
   Combine 2 tsp Spanish seasoning* and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the pork and turn to coat.
4. Step 4 — Cook pork
   Heat 2 tsp olive oil in a medium frypan over medium heat. Cook the pork, turning regularly, for 8-10 mins until golden and cooked through (the pork steaks 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 — Cook beans and peas
   While the pork is resting, add the beans and peas to the pan of boiling water, return to the boil and cook for 2-3 mins until just tender. Drain, then return to the pan. Add the garlic and 2 tsp extra virgin olive oil to the beans and peas, season with salt and pepper and cook, stirring, over low heat for 1 min or until fragrant. Remove from the heat.
6. Step 6 — Get ready to serve
   Slice the pork. Divide the potatoes, beans, peas and pork among plates. Drizzle the pork with any resting juices and the green goddess dressing to serve.

Allergens

Milk