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I chose Mint and Rosemary Pork Steaks with Roast Potatoes and Feta. I love all of these ingredients and they work well together. Follow the recipe below for a tasty meal that is sure to please. Click the link at the bottom to get $30 OFF.
Recipe: Mint and Rosemary Pork Steaks with Roast Potatoes and Feta
Servings: 2 PERSONS
Here's a twist on roast dinner, but faster! We've baked potato chunks, onion and fragrant herbs until golden, then served them with juicy, tender pan-fried pork
2 pork loin steaks
10g mint and rosemary seasoning
1 red onion
300g chat potatoes
1 tbs olive oil
2 tsp tomato sauce
Prep the ingredients: Preheat the oven to 220C. Line a large oven tray with baking paper. Cut the unpeeled potatoes into 2cm chunks. Cut the onion into thin wedges. Coarsely chop the parsley, including the stems.
Roast potato: Put the potato, onion, 1 tsp mint and rosemary seasoning and 2 tsp olive oil in a large bowl. Season with salt and pepper and toss to coat. Spread over the lined
tray. Roast for 20 mins or until the potato is golden and tender.
Marinate the pork: Meanwhile, put the pork, 1½ tsp mint and rosemary seasoning* and 2 tsp tomato sauce in a bowl. Season with salt and pepper and turn to coat.
Pan-fry pork: Heat 2 tsp olive oil in a medium frypan over medium heat. Cook the pork for 3-4 mins each side until golden and cooked through (see Kitchen 101). Remove from the pan and rest for 4 mins.
Serve up: Scatter the parsley over the roast veggies. Crumble over the feta and toss
to combine. Divide the pork and roast veggie mixture among plates and enjoy!
Pork is at its tender and juicy best when cooked to medium – look for blush pink in the middle.