Take our word for it: there's no turning back once you've tried this BBQ pork. Serve it with tender greens plus cheesy fries topped with sour cream and spring onion for a simple meal that's all kinds of wonderful.
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/ Serving 4 people
/ Serving 4 people
shredded Cheddar cheese(ContainsMilk)
pork loin steaks
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the potato on two oven trays lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top rack until tender, 25-30 minutes. In the last 8 minutes of baking time, scatter the shredded Cheddar cheese over the fries then return to the oven and bake until melted and golden.
While the fries are baking, cut the broccoli into small florets and roughly chop the stalk. Trim the green beans. Slice the zucchini into 1cm batons. Thinly slice the spring onion.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli and a splash of water. Cook until starting to soften, 3 minutes. Add the green beans and zucchini and cook until just tender, 4-5 minutes. Season with a pinch of salt and pepper, then transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the pork loin steaks with salt and pepper on both sides and add to the pan. Cook until golden and cooked through, 3-4 minutes each side.
Remove the pan from the heat and add the BBQ sauce. Turn to coat the pork steaks in the sauce.
Divide the fries, BBQ pork and greens between plates. Top the fries with a dollop of sour cream and sprinkle with the spring onion.