5 min Prep, 25 min Cook
This juicy pork loin is served on sautéed squash & kale, fresh sage, and sprinkled with chilli flakes and chopped brazil nuts - a dish bursting in nutrients!
Preheat the oven to 200°C / gas mark 6 and boil a kettle.
Peel the squash and cut into thin strips. Finely slice the garlic cloves. Roughly chop the kale and Brazil nuts.
Drizzle over 2 tsp oil on the pork steaks, and sprinkle over a pinch of sea salt and the chilli flakes and place on a baking tray in the oven for 10-15 mins, until cooked through.
Meanwhile, place the squash in a saucepan of boiling water and simmer for 7 mins, then drain.
In a frying pan, heat 2 tsp oil on a medium heat. Add the kale and garlic and tear over the sage leaves, cook for 5 mins, stirring regularly.
Add the squash and chopped Brazil nuts and turn up the heat and fry everything together for a further 3-5 mins. Turn off the heat.
Spoon the squash, kale, sage and Brazil nuts onto two warm plates and top with the pork. Squeeze over the juice from the lemon.
Serving Size 0 g
|Amount Per Serving|
|Calories 575 cals||29%|
|% Daily Value*|
|Kilojoules 3309.5 kJ||29%|
|Fat 29 g||45%|
|Sodium 0 mg||0%|
|Carbohydrate 34 g||11%|
|Protein 39 g||78%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|