Pork loin with chilli, sautéed squash and kale
5 min Prep, 25 min Cook
Boil a kettle and preheat the oven to 200C.
Peel the squash and cut into thin strips. Finely slice the garlic cloves. Zest 1 of the lemons. Roughly chop the walnuts.
Drizzle over 2 tsp oil, a pinch of sea salt and the chilli flakes over the pork loin steaks on both sides and place on a baking tray in the oven for 10-15 mins until cooked through.
Meanwhile, place the squash in a pan of boiling water for 7 mins, then drain.
In a frying pan, heat 2 tsp oil, add the kale, garlic and tear over the sage and fry over a medium heat for 5 mins, stirring regularly.
Add the squash and chopped walnuts and turn up the heat and fry everything together for a further 3-5 mins. Turn off the heat and stir through the lemon zest.
Spoon the squash, kale, sage and walnuts onto a warm plate and top with the pork. Squeeze over the juice from the lemon.
Serving Size 0 g
|Amount Per Serving|
|Calories 532 cals||27%|
|% Daily Value*|
|Kilojoules 2667 kJ||27%|
|Fat 30.2 g||46%|
|Sodium 0 mg||0%|
|Carbohydrate 62.3 g||21%|
|Protein 26.6 g||53%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|