Pork with pesto and cheese
Serve up a delicious and nutritious dinner for four fast.
Pork medallion or loin steak, raw
400 g, (buy 4 x 100g)
Sundried tomato pesto
1 cup(s), grated, vintage, grated (90g)
2 medium, sliced lengthways into ribbons
- Cut each steak on half lengthways, not cutting all the way through. Open out and flatten to butterfly. Heat oil in large non-stick frying pan over medium-high heat. Cook pork for 2 minutes each side or until golden and cooked through.
- Preheat a grill to high. Place pork on a baking tray and spread with pesto. Sprinkle with cheese. Grill for 1-2 minutes or until cheese melts and is golden.
- Meanwhile, steam zucchini for 1-2 minutes or until tender but still firm. Serve pork with zucchini.