Delicious family bake with pork loin steaks, fresh veg and traditional Italian flavours.
Italian Pork Bake
1 x 480g pack Pork Loin Steaks
1 x 400g can Chickpeas
3 x sticks Celery – approx. 300g
4 Spring Onions
2 tsp Tomato Purée
1 tsp Green Pesto
1 tsp Paprika
50g drained Black Olives
1 x Chicken Stock Cube
300ml Boiling Water
300g Cherry Tomatoes
2 tbsp. of Extra Virgin Olive Oil
Pre-heat the oven to 200˚C/Gas Mark 6.
Slice the pork steaks into finger-sized pieces. In a large frying pan, sauté the pork in some oil on both sides until browned. Transfer to a shallow ovenproof dish.
Trim the celery and chop into small pieces. Fry them in the same pan with a little more oil until just coloured.
Add the pesto, tomato purée, olives, crumbled stock cube, paprika and the drained chickpeas. Pour over the boiling water, season with some black pepper and bring to the boil, stirring often.
Pour the rice and sauce over the pork. Cover with some foil and bake in the oven for 30 minutes.
Check that the rice is cooked. If not, you may need to add a little more boiling water and return to the oven for another few minutes.
Meanwhile, chop the tomatoes in half, finely chop the spring onions, mix together and serve alongside the pork and rice bake.