What are the main ingredients in Rosemary & Garlic Pork Steak?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional), Paper Towel

What is the nutritional information of Rosemary & Garlic Pork Steak?

Calories: 919, Carbs: 92 grams, Fat: grams, Protein: 46.6 grams, Sugar: 22.2 grams, Salt: 233 grams

How do I prepare Rosemary & Garlic Pork Steak?

BUBBLING AWAY: Boil the kettle. Fill a pot for the orzo with 400ml of boiling water and add a pinch of salt. Once boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat, drain if necessary, and toss through some oil to prevent sticking. PERFECT PORK: Pat the pork dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, until cooked through and golden. Remove from the pan and rest for 5 minutes. SO SAUCY: Return the pan to a medium-high heat and deglaze with a splash of water. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting regularly. Add in the vinegar and 2 tsp of a sweetener of choice. Cook until the vinegar is almost evaporated, about 1-2 minutes. Add in the chopped rosemary, 60ml of water and some seasoning. Mix until combined. Lower the heat to medium-low and leave to simmer for 2-3 minutes until slightly reduced. Swirl in a knob of butter (optional) and remove from the heat. WOWZER!: Plate up the loaded veggie orzo. Top with the pork steak and drizzle over the rosemary-garlic sauce. Sprinkle over the sunflower seeds and finish off with a crack of black pepper. Well done, Chef! ORZO LOADING: Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot half-moons and the broccoli pieces. Fry for 5-6 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and leave to simmer for 1-2 minutes until cooked but still al dente. Remove from the pan and set aside. When the orzo is done, add the fried carrot & broccoli and the chopped sun-dried tomatoes to the pot and toss until combined. Season and cover to keep warm.

What should be prepared from my kitchen to make Rosemary & Garlic Pork Steak?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional), Paper Towel

Rosemary & Garlic Pork Steak

Name: Rosemary & Garlic Pork Steak
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Butter (optional); Paper Towel

A rich & delicious rosemary-garlic sauce is spooned over juicy pan-fried pork neck steak slices. Served on a bed of orzo loaded with charred broccoli & carrot, and flecks of sweet sun-dried tomatoes. A simple yet indulgent dinner. Eat your heart out, Gordon Ramsey!

Rosemary & Garlic Pork Steak

with broccoli & carrot orzo

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Broccoli Florets
Carrot
Fresh Rosemary
Garlic Clove
Garlic Cloves
Orzo Pasta
Pork Neck Steak
Red Wine Vinegar
Sun-Dried Tomatoes
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)
Paper Towel

Serves 1

BUBBLING AWAY
Boil the kettle. Fill a pot for the orzo with 200ml of boiling water and add a pinch of salt. Once boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat, drain if necessary, and toss through some oil to prevent sticking.
ORZO LOADING
Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot half-moons and the broccoli pieces. Fry for 5-6 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and leave to simmer for 1-2 minutes until cooked but still al dente. Remove from the pan and set aside. When the orzo is done, add the fried carrot & broccoli and the chopped sun-dried tomatoes to the pot and toss until combined. Season and cover to keep warm.
PERFECT PORK
Pat the pork dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, until cooked through and golden. Remove from the pan and rest for 5 minutes.
SO SAUCY
Return the pan to a medium-high heat and deglaze with a splash of water. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting regularly. Add the vinegar and 1 tsp of a sweetener of choice. Cook until the vinegar is almost evaporated, about 1-2 minutes. Add in the chopped rosemary, 40ml of water and some seasoning. Mix until combined. Lower the heat to medium-low and leave to simmer for 2-3 minutes until slightly reduced. Swirl in a knob of butter (optional) and remove from the heat.
WOWZER!
Plate up the loaded veggie orzo. Top with the pork steak and drizzle over the rosemary-garlic sauce. Sprinkle over the sunflower seeds and finish off with a crack of black pepper. Well done, Chef!

Orzo Pasta - 75ml
Carrot - 240g
Broccoli Florets - 100g
Sun-dried Tomatoes - 20g
Pork Neck Steak - 160g
Garlic Clove - 1
Red Wine Vinegar - 30ml
Fresh Rosemary - 2g
Sunflower Seeds - 10g

Download the Recipe

Serves 2

BUBBLING AWAY
Boil the kettle. Fill a pot for the orzo with 400ml of boiling water and add a pinch of salt. Once boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat, drain if necessary, and toss through some oil to prevent sticking.
ORZO LOADING
Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot half-moons and the broccoli pieces. Fry for 5-6 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and leave to simmer for 1-2 minutes until cooked but still al dente. Remove from the pan and set aside. When the orzo is done, add the fried carrot & broccoli and the chopped sun-dried tomatoes to the pot and toss until combined. Season and cover to keep warm.
PERFECT PORK
Pat the pork dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, until cooked through and golden. Remove from the pan and rest for 5 minutes.
SO SAUCY
Return the pan to a medium-high heat and deglaze with a splash of water. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting regularly. Add in the vinegar and 2 tsp of a sweetener of choice. Cook until the vinegar is almost evaporated, about 1-2 minutes. Add in the chopped rosemary, 60ml of water and some seasoning. Mix until combined. Lower the heat to medium-low and leave to simmer for 2-3 minutes until slightly reduced. Swirl in a knob of butter (optional) and remove from the heat.
WOWZER!
Plate up the loaded veggie orzo. Top with the pork steak and drizzle over the rosemary-garlic sauce. Sprinkle over the sunflower seeds and finish off with a crack of black pepper. Well done, Chef!

Orzo Pasta - 150ml
Carrot - 480g
Broccoli Florets - 200g
Sun-dried Tomatoes - 40g
Pork Neck Steak - 320g
Garlic Clove - 1
Red Wine Vinegar - 60ml
Fresh Rosemary - 4g
Sunflower Seeds - 20g

Download the Recipe

Serves 3

BUBBLING AWAY
Boil the kettle. Fill a pot for the orzo with 600ml of boiling water and add a pinch of salt. Once boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat, drain if necessary, and toss through some oil to prevent sticking.
ORZO LOADING
Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot half-moons and the broccoli pieces. Fry for 6-7 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and leave to simmer for 1-2 minutes until cooked but still al dente. Remove from the pan and set aside. When the orzo is done, add the fried carrot & broccoli and the chopped sun-dried tomatoes to the pot and toss until combined. Season and cover to keep warm.
PERFECT PORK
Pat the pork dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, until cooked through and golden. Remove from the pan and rest for 5 minutes.
SO SAUCY
Return the pan to a medium-high heat and deglaze with a splash of water. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting regularly. Add in the vinegar and 1 tbsp of a sweetener of choice. Cook until the vinegar is almost evaporated, about 2-3 minutes. Add in the chopped rosemary, 80ml of water and some seasoning. Mix until combined. Lower the heat to medium-low and leave to simmer for 3-5 minutes until slightly reduced. Swirl in a knob of butter (optional) and remove from the heat.
WOWZER!
Plate up the loaded veggie orzo. Top with the pork steak and drizzle over the rosemary-garlic sauce. Sprinkle over the sunflower seeds and finish off with a crack of black pepper. Well done, Chef!

Orzo Pasta - 225ml
Carrot - 720g
Broccoli Florets - 300g
Sun-dried Tomatoes - 60g
Pork Neck Steak - 480g
Garlic Cloves - 2
Red Wine Vinegar - 90ml
Fresh Rosemary - 6g
Sunflower Seeds - 30g

Download the Recipe

Serves 4

BUBBLING AWAY
Boil the kettle. Fill a pot for the orzo with 800ml of boiling water and add a pinch of salt. Once boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat, drain if necessary, and toss through some oil to prevent sticking.
ORZO LOADING
Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot half-moons and the broccoli pieces. Fry for 6-7 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and leave to simmer for 1-2 minutes until cooked but still al dente. Remove from the pan and set aside. When the orzo is done, add the fried carrot & broccoli and the chopped sun-dried tomatoes to the pot and toss until combined. Season and cover to keep warm.
PERFECT PORK
Pat the pork dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, cook the pork for 4-6 minutes per side, depending on the thickness, until cooked through and golden. Remove from the pan and rest for 5 minutes.
SO SAUCY
Return the pan to a medium-high heat and deglaze with a splash of water. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting regularly. Add in the vinegar and 2 tbsp of a sweetener of choice. Cook until the vinegar is almost evaporated, about 2-3 minutes. Add in the chopped rosemary, 100ml of water and some seasoning. Mix until combined. Lower the heat to medium-low and leave to simmer for 3-5 minutes until slightly reduced. Swirl in a knob of butter (optional) and remove from the heat.
WOWZER!
Plate up the loaded veggie orzo. Top with the pork steak and drizzle over the rosemary-garlic sauce. Sprinkle over the sunflower seeds and finish off with a crack of black pepper. Well done, Chef!