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Easy Dukkah-Crusted Pork

Easy Dukkah-Crusted Pork

with Lemon Crushed Potatoes & Pear Rainbow Salad
4.5(629)
Recipe Development Team
Recipe Development TeamUpdated on June 11, 2021
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Calories
undefined undefined
Protein
46g protein
Preparation Time
30 minutes
Difficulty
Easy
Allergens:
  • Eggs
  • Sesame
  • Almond
  • Gluten
  • May contain traces of allergens
  • Milk
  • Peanuts
  • Soy
  • Wheat
  • Brazil nut
  • Traces of Cashew
  • Macadamia
  • Pecan
  • Pistachio
  • Pine Nut
  • Walnut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

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

per serving
Energy (kJ)2511 kJ
Fat24.4 g
of which saturates2.9 g
Carbohydrate44.8 g
of which sugars15.7 g
Protein46 g
Sodium836 mg
The average adult daily energy intake is 8700 kJ
Medium Pan
Large Non-Stick Pan

Cooking Steps

1
1

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.

2
2

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.

3
3

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.

4
4

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.

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