Easy Dukkah-Crusted Pork
with Lemon Crushed Potatoes & Pear Rainbow Salad
- Eggs
- Sesame
- Almond
- Gluten
- May contain traces of allergens
- Milk
- Peanuts
- Soy
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
Eat like an Egyptian by adding dukkah to your dinner! Here, we add the tasty mix of seeds and spices to create a moreish crust for pork loin steaks. *This recipe is under 650kcal per serving.*
Ingredients
2
potato
1
pear
2 clove
garlic
1
tomato
½
lemon
1 sachet
vegetable stock powder
1 packet
pork loin steaks
1 bag
deluxe salad mix
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 sachet
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
Not included in your delivery
olive oil
1 tbs
water
1 tsp
honey
Utensils
Cooking Steps
Cut the potato into large chunks. Place the potato in a medium saucepan of cold salted water and bring to the boil. Cook until easily pierced with a knife, 10-12 minutes. Drain and transfer to a bowl. Meanwhile, finely chop the garlic. Thinly slice the pear. Roughly chop the tomato. Zest the lemon to get a generous pinch and slice into wedges. Place the dukkah on a plate. Place the pork in the dukkah and turn to coat.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest.
Return the saucepan to a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Add the water, lemon zest and lemon juice (1 tbs for 2 people / 2 tbs for 4 people) and the vegetable stock powder. Bring to the boil then remove from the heat. Add the potato and toss to coat. Lightly crush the potato. Add a drizzle of olive oil and toss.
In a large bowl, combine the honey, a squeeze of lemon and a drizzle of olive oil. Add the pear, tomato and deluxe salad leaves. Season to taste and toss to combine. Slice the dukkah-crusted pork and divide between plates. Serve with the lemon crushed potatoes and pear rainbow salad. Drizzle with the dill & parsley mayonnaise and serve with any remaining lemon wedges.
