Recipe

Pork with Warm Radish Salad

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Pork with Warm Radish Salad

Basil pesto roasted radish and baby potato salad with succulent pork sirloin and sour cream dressing.




Ingredients to serve 2

  • 2 x Pork Sirloin Steak
  • 4 x Baby Radish - quartered
  • 75g x Cherry Tomatoes
  • 250g x Baby Potatoes - halved
  • ½ tin x Chickpeas - drained and rinsed
  • 60ml x Sour Cream
  • 20ml x Lemon Juice
  • 20g x Watercress - long or thick stems removed
  • 10g x Parmesan - grated
  • 40ml x Basil Pesto
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Milk (from your pantry)

Ingredients to serve 4

  • 4 x Pork Sirloin Steak
  • 8 x Baby Radish - quartered
  • 150g x Cherry Tomatoes
  • 500g x Baby Potatoes - halved
  • 1 tin x Chickpeas - drained and rinsed
  • 120ml x Sour Cream
  • 40ml x Lemon Juice
  • 40g x Watercress - long or thick stems removed
  • 20g x Parmesan - grated
  • 80ml x Basil Pesto
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Milk (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".

Washing Instruction

Wash your hands, baby radish, baby potatoes, and cherry tomatoes well. Rinse your watercress thoroughly and drain on paper towel.

Gino's Tip

It’s really important to get your pan hot before adding your meat to it. Once your meat is in the pan, it should be sizzling and searing. Trust your steak and don't flip it over until it’s time to turn it. In this way you won't be losing any heat in the pan; attaining a great sear, developing flavor and making sure your steak is cooked all the way through.

Step 1 - Roasted Veggies

Toss your quartered baby radishes, halved baby potatoes, and chickpeas in a large mixing bowl with a few glugs of olive oil and season with salt and pepper. Place on an oven tray, cover with foil and roast in the oven for 12-15 minutes. Remove your foil, give your vegetables a good toss around and continue roasting for 12-15 minutes until lightly browned, crisp and tender. Transfer to a serving dish and keep warm in your microwave.

Step 2 - Pan-Fried Cherry Tomatoes and Sour Cream Dressing

Heat a large frying pan over high heat. Add a glug of olive oil and just as your pan begins to smoke, add your cherry tomatoes. Allow them to sear on each side before moving them around, they should cook for about 5 minutes. Season them with salt and pepper once done and set aside until later. Whisk together your sour cream, lemon juice and some milk in a small mixing bowl until thinned out. Now add a few glugs of olive oil, taste and season your sour cream dressing to your liking.

Step 3 - Seared Pork Sirloin Steak

Season your pork sirloin steaks with salt and pepper. Give your large frying pan a quick clean and place it back on the stove over med-high heat. Once your pan is hot, add a glug of olive oil and fry your pork sirloin steaks for 3-4 minutes on each side until they have had 8 minutes cooking time in total and are completely cooked through.

To serve

Give your large mixing bowl a good clean and mix your roasted veggies and pan-fried cherry tomatoes along with your watercress and basil Pesto. Divide your salad amongst your servings and top with your seared pork sirloin steak, sour cream dressing, and grated parmesan. Enjoy!