Pork-steaks-peperonata

Pork steaks with spaghetti peperonata

This dish of lean tender meat and pasta is bursting with Mediterranean-inspired flavours

By , 09 January 2019

(11 votes)

Pork steaks with spaghetti peperonata
  • 40 Mins

  • Serves: 4

  • Price: £1.44 per serving

Nutritional Info
Each 447g serving contains
  • Energy

    2319KJ

    554KCAL

    28%
  • Fat

    13.0g

    low

    19%
  • Saturates

    3.1g

    low

    16%
  • Sugars

    10.7g

    low

    12%
  • Salt

    0.22g

    low

    4%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 519kJ/124kcal.
Ingredients
  • 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
Method
  • 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.