Soy Marinated Pork with Crunchy Potato Medley
- Soy
- Gluten
What makes good food great? Often, it’s about more than what we can taste that elevates a meal to the truly memorable. It’s about textures; crunchy sugar snap peas against creamy potatoes. It’s about scents; the aroma of freshly crushed mint wafting through the air. Above all, it’s about good company. Gather your favourite dinner party guests together and enjoy this tender pork and easy fresh salad.
Ingredients
2 steak
pork loin
400 g
potatoes
1 bunch
spring onions
½ bunch
mint
1
long red chilli
1
carrot
100 g
sugar snap peas
Not included in your delivery
1.5 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tbs
olive oil
1 tbs
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 220oC/200oC fan-forced. To prepare the ingredients, quarter the potatoes and finely slice the spring onion and chilli (deseeded). Roughly chop the mint, trim the sugar snap peas and cut into strips, and peel and grate the carrot.
In a medium bowl, marinate the pork loin steaks in the salt-reduced soy sauce with a good grind of black pepper.
Place the potatoes onto a lined oven tray, drizzle with the olive oil, season with salt and pepper and toss to combine. Cook the potatoes in the oven for 25 minutes or until golden and crunchy.
Place the spring onion, mint, long red chilli, carrot, and sugar snap peas into a salad bowl and toss to combine. Set aside.
Heat a dash of olive oil in a pan over a medium-high heat. Add the pork and cook for 3-4 minutes on each side or until just cooked through. Remove the pork from the pan and cover with aluminium foil. Rest for 5 minutes.
Add the potatoes to the salad bowl. Toss with the white wine vinegar, a drizzle of olive oil and season with salt and pepper.
Divide the potato salad between plates and then serve the pork steaks on the side.
