Special Diet

Stuffed Pork Steaks with Butter Bean Salad

cook 30 mins
  • 4 thick lean pork loin steaks, about 200 g (7 oz) each
  • 1 1/2 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • finely grated rind of 1 lemon
  • 1 teaspoon fennel seeds
  • 125 g (4 oz) light mozzarella
  • 125 ml (4 fl oz) dry white wine
  • salt and pepper
  • 1 1/2 tablespoons olive oil
  • 1 red onion, finely sliced
  • 2 teaspoons fennel seeds
  • 400 g (13 oz) can butter beans
  • 75 g (3 oz) pitted kalamata olives, roughly chopped
  • 300 g (10 oz) sweet baby plum tomatoes, cut into quarters
  • 8 slow-roasted, ready-to-eat tomatoes, chopped
  • 1 small bunch of basil, chopped
  • 175 g (6 oz) roasted red peppers
  • 2 tablespoons lemon juice
  • Preheat the oven to 220°C (425°F), Gas Mark 7. Cut slits along the sides of the pork loin steaks to create a pocket in each. Mix together the olive oil, garlic, lemon rind, fennel seeds and pepper, to taste, in a small bowl. Rub the mixture all over the steaks, including inside the pockets, slice the mozzarella into 8 and stuff 2 slices inside each pocket.
  • Heat a large, nonstick frying pan over a medium-high heat, add the pork steaks and fry for 1–2 minutes each side until golden. Pour the white wine over the steaks and bring up to the boil. Remove the pan from the heat and transfer the pork to a snug-fitting ovenproof dish. Pour over the wine and juices and put in the oven for about 15 minutes or until just cooked through and tender.
  • Meanwhile, to make the bean salad, heat the olive oil in a clean frying pan over a medium-low heat, add the onion and fennel seeds and cook for 7–8 minutes until softened, stirring occasionally. Drain the beans and add with the olives, tomatoes, basil and roasted peppers to the pan, season with salt and pepper and heat until the salad is warm. Stir through the lemon juice, then spoon on to serving plates.
  • Top each plate of bean salad with a pork steak, drizzle over any juices remaining in the pan and serve immediately.
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