Pork steaks with spaghetti peperonata
- 2tbsp extra-virgin olive oil
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 red onion, diced
- 1 clove garlic, crushed
- 1 bay leaf
- 400g tin Extra Special Pomodorini Cherry Tomatoes
- 1tbsp capers in brine, drained
- 1tbsp red wine vinegar
- 100g baby leaf spinach
- 300g spaghetti
- 4 Butcher's Selection Mediterranean Pork Loin Steaks
For the peperonata, heat 1tbsp of the oil in a nonstick frying pan over a medium heat. Add the peppers, onion, garlic and bay leaf. Cover and cook for 15 mins, stirring occasionally, until soft.
Stir in the tomatoes, capers and vinegar, then bring to the boil. Reduce the heat and simmer, uncovered, for 10 mins. Add the spinach, bring back to the boil and cook for 1 min until wilted.
Bring a large pan of water to the boil and cook the spaghetti according to the pack instructions.
Heat a griddle pan on a high setting. Brush the pork steaks with the remaining olive oil and griddle for 4 mins on each side until char marks show and the meat is cooked through.
Toss the spaghetti with the peperonata. Divide between 4 plates and add a pork loin steak to each.