Pork Loin With Tomato Orzo And Basil Vinaigrette

Boil a kettle

Peel and finely chop (or grate) the garlic

Dissolve the chicken stock mix in 500ml [1L] boiled water

Heat a medium sized pot with 2 tbsp [3 tbsp] olive oil over a medium heat

Once hot, and the chopped garlic and cook for 1 min or until fragrant

Once fragrant, add the orzo to the pot with the chicken stock and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 12-15 min or until cooked through

Tip: Stir the orzo occasionally to stop it from sticking!

Chop the basil finely, including the stalks

Combine the chopped basil and white wine vinegar with 1 tbsp [2 tbsp] olive oil

Season with a pinch of salt and pepper and give everything a good mix up – this is your basil vinaigrette

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Pat the pork loin steaks dry with kitchen paper

Once hot, add the steaks with a pinch of salt and pepper and cook for 4-5 min on each side or until they're browned and cooked through (no pink meat!)

Once done, transfer the cooked steaks to a clean chopping board, cover with a clean tea towel and leave them to rest for 2 min

Once the orzo is cooked, add the chopped tomatoes to the pot with a pinch of salt, pepper and sugar

Cook for 2-3 min further or until the sauce has thickened slightly – this is your tomato orzo

Wash the rocket and pat dry with kitchen paper

Slice the rested pork steaks into strips