July 25, 2018

Serves 4

Reset: Suits all phases

Great Shape: 1 protein, 1 vegetable, 1 fat


  • 1 Tbsp olive oil, plus extra to drizzle
  • 4 pork loin steaks or chops
  • 250g punnet cherry tomatoes
  • 25g pine nuts
  • Good splash balsamic vinegar
  • Handful of basil leaves


  1. Preheat the oven to 180°C. Heat the oil in a large frypan over medium heat and cook the pork steaks or chops for 1-2 minutes each side until golden brown. Transfer to a large roasting pan, spaced well apart. 
  2. Cut the tomatoes in half and scatter over the pork, followed by the pine nuts. Season well. 
  3. Place the roasting pan in the oven and roast for 12-15 minutes until the pork is tender. 
  4. Remove from the oven, sprinkle with the vinegar and scatter with the fresh basil leaves. Spoon the pork, tomatoes and basil onto warm plates. Serve drizzled with a little olive oil (optional).
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