Roast pork steaks with cherry tomatoes, potatoes & feta
1 large, use red, thinly sliced
500 g, Charlotte or Vivaldi, thinly sliced
Calorie controlled cooking spray
Pork Loin Steak, Lean, raw
400 g, trimmed of fat
Dry white wine
Vegetable stock cube(s)
1 cube(s), make up to 100ml with hot water
4 sprig(s), lemon
40 g, crumbled
1 pinch, and black pepper, freshly ground
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the onion and potatoes in a shallow roasting tin, add the oil and toss to coat. Season with salt and pepper, then roast for 15 minutes.
- Meanwhile, spray a nonstick frying pan with low fat cooking spray and place over a medium heat. Season the pork, add to the pan and brown for 2 minutes on each side.
- Lay the pork on top of the onions and potatoes and pour over the white wine and stock. Add the cherry tomato bunches and thyme leaves. Roast for a further 10-15 minutes until the pork is cooked and the vegetables are tender. Serve, scattered with the feta cheese.