Ingredients:
1 tbs olive oil, plus extra to drizzle
4 lean pork loin steaks or chops
250g punnet cherry tomatoes
25g pine nuts
Good splash balsamic vinegar
Handful of basil leaves
1 tbs olive oil, plus extra to drizzle
4 lean pork loin steaks or chops
250g punnet cherry tomatoes
25g pine nuts
Good splash balsamic vinegar
Handful of basil leaves
Method:
Step 1: Preheat the oven to 180°C.
Step 2: Heat the oil in a large frypan over medium heat and cook the pork steaks or chops for 1-2 minutes each side until golden brown. Transfer to a large roasting pan, spaced well apart. Cut the tomatoes in half and scatter over the pork, followed by the pine nuts.
Step 3: Season well. Place the roasting pan in the oven and roast for 12-15 minutes until the pork is tender. Remove from the oven, sprinkle over the vinegar and scatter with the fresh basil leaves.
Step 4: Spoon the pork, tomatoes and basil onto 4 warm plates. Serve drizzled with a little extra olive oil.
Step 1: Preheat the oven to 180°C.
Step 2: Heat the oil in a large frypan over medium heat and cook the pork steaks or chops for 1-2 minutes each side until golden brown. Transfer to a large roasting pan, spaced well apart. Cut the tomatoes in half and scatter over the pork, followed by the pine nuts.
Step 3: Season well. Place the roasting pan in the oven and roast for 12-15 minutes until the pork is tender. Remove from the oven, sprinkle over the vinegar and scatter with the fresh basil leaves.
Step 4: Spoon the pork, tomatoes and basil onto 4 warm plates. Serve drizzled with a little extra olive oil.
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