Herby Pork & Zesty Almond Pangrattato
with Creamy Dill-Bacon Potatoes & Apple Salad
The best way to spice up your typical dinners is by incorporating extra ingredients to make a whole new concoction. Tonight, we’ve added a crispy diced bacon number to your boiled potatoes and whipped up an almond crumb to take your pork to the next level!
Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
300 g
Pork Loin Steak
1 packet
Dill
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Mustard Mayo
2
Potato
1 sachet
Garlic & Herb Seasoning
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Soy, Gluten.)
90 g
Diced Bacon
(May be present: Milk, Soy.)
1
Red Apple
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Zest lemon to get a generous pinch, then slice into wedges. Peel potato and chop into large chunks. Thinly slice apple (see ingredients). • In a medium bowl, add apple and mixed salad leaves. • In a second medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add the pork steaks and toss to coat. Set aside.
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and transfer to a third medium bowl. Season to taste and set aside. Cover to keep warm.
• While potato is cooking, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Add panko breadcrumbs (see ingredients), flaked almonds and lemon zest and cook, stirring until golden brown, 3-4 minutes. Transfer to a bowl and season to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.
• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 4-5 minutes. Transfer to the bowl with the potatoes. • Add a generous pinch of salt, mustard mayo, a drizzle of olive oil, a squeeze of lemon juice and a pinch of pepper. Toss to coat. • To the bowl with the apple and salad leaves, add a drizzle of vinegar and olive oil, toss to coat.
• Divide the pork, creamy bacon potatoes and salad between plates. • Top the pork with the lemon-almond crumb. Serve with any remaining lemon wedges. Enjoy!
