Pork & Salsa Verde
Our salsa verde ('green sauce') is made from the simple but powerful combination of fresh parsley and raw garlic - think of it as a dairy-free pesto of sorts. Pork can handle punchy flavours brilliantly. A light yet satisfying Mediterranean medley.
Ingredients for 2 people
You'll also need
Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the pepper(s) in half and discard the pith and seeds
Dice the tomato(es) and place inside the pepper halves
Place the stuffed peppers in an oven-proof dish
Drizzle the tomato with the red wine vinegar, 1/2-1 tbsp of olive oil and season generously with salt and pepper
Put them in the oven for 30 min or until tender
Cut the potatoes into thin slices (approx. 1/2cm)
Place on an oven-proof tray
Coat well with 1-2 tbsp of olive oil and season generously with salt and pepper
Put them in the oven for 20 min or until golden, turning once
Meanwhile, chop the parsley coarsely including the stalks
Crush the garlic with the side of a knife, peel and chop coarsely
Combine the parsley, garlic and 4 tbsp (8 tbsp) olive oil with a (stick) blender for the salsa verde
Season generously with salt and pepper
Tip: For a lighter version replace the oil with water
Season the pork steaks on both sides with salt and pepper
Add 1-2 tbsp vegetable oil to a pan on a medium-high heat
Once the oil is hot, add the pork and cook for 3 min on each side or until cooked through
Serve the potatoes and stuffed peppers with the pork
Drizzle the pork with the salsa verde
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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