Recipe

Argentinian Pork with Fennel Carrots

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Argentinian Pork with Fennel Carrots

A herby spiced, fragrant dressed pork sirloin steak with roasted cumin carrots and red cabbage served with tangy sour cream.




Ingredients to serve 2

  • 2 x Pork Sirloin Steak
  • 10g x Italian Flat Leaf Parsley - chopped
  • 10g x Fennel - chopped
  • 10ml x Red Wine Vinegar
  • 10g x Garlic - crushed
  • 30ml x Lemon Juice
  • 3 x Carrots - cut into medium rounds/chunks
  • 100g x Red Cabbage - chunked/chopped roughly
  • ½ tsp x Cumin Seeds
  • 40ml x Sour Cream
  • 10g x DD Spice Mix - chimichurri
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Pork Sirloin Steak
  • 20g x Italian Flat Leaf Parsley - chopped
  • 20g x Fennel - chopped
  • 20ml x Red Wine Vinegar
  • 20g x Garlic - crushed
  • 60ml x Lemon Juice
  • 6 x Carrots - cut into medium rounds/chunks
  • 200g x Red Cabbage - chunked/chopped roughly
  • 1 tsp x Cumin Seeds
  • 80ml x Sour Cream
  • 20g x DD Spice Mix - chimichurri
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C.

Washing Instruction

Wash your hands, carrots and red cabbage well. Rinse your Italian flat-leaf parsley and fennel thoroughly and drain on paper towels.

Gino's Tip

Frothing your butter adds a nutty sweetness to its flavor as well as being a great way to baste your meat to add to its juiciness.

Step 1 - Cumin Roasted Carrots and Cabbage

Toss your sliced carrots and chunked/chopped red cabbage in a large mixing bowl along with a drizzle of olive, cumin seeds, salt, and pepper. Scatter onto an oven tray, cover with foil and pop into the oven for 8-10 minutes. Remove your foil and continue roasting for 8-10 minutes until your carrots are tender and your cabbage is lightly browned.

Step 2 - Chimichurri

While your vegetables are roasting; using a mortar and pestle, grind your roughly chopped parsley, fennel, red wine vinegar, and crushed garlic until roughly paste-like. Now mix in your lemon juice, DayToDay Spice Mix and a good few glugs of olive oil. Season with salt and pepper to taste - reserve to serve.

Step 3 - Butter Pork Sirloin

Season your pork sirloin steak with salt and pepper. Heat a large frying pan over med-high heat, add a glug of olive oil and fry your pork sirloin steaks for 2 minutes on each side until they've had 8 minutes cooking time in total. Once done add your butter and allow to froth before removing your pan from the heat.

To serve

Place your cumin roasted carrots and cabbage as your base, top with your butter pork sirloin and drizzles of chimichurri and dollops of sour cream. Enjoy!