Herby Pork & Dill-Almond Pangrattato
with Creamy Bacon Potatoes & Apple Salad
- Wheat
- Gluten
- Almond
- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
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 creamy diced bacon number to your boiled potatoes and whipped up a dill and almond crumb to take your pork to the next level!
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
300 g
Pork Loin Steak
90 g
Diced Bacon
(May be present: Soy, Milk.)
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 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
2
Potato
1
Red Apple
Utensils
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!
