Solo: Herbed Pork with Carrot and Feta

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Solo: Herbed Pork with Carrot and Feta

Baked carrots and feta in a smooth and creamy sour cream bake with herby salsa pork and plump swiss chard.

Ingredients to serve 1

  • 1 x Pork Sirloin Steaks
  • 5g x Italian Flat Leaf Parsley - chopped
  • 5g x Fennel - chopped
  • 5ml x Red Wine Vinegar
  • 2.5g x Crushed Garlic
  • 15ml x Lemon Juice
  • 2 x Carrots
  • 25g x Feta - gently crumbled
  • 5g x Grated Parmesan
  • 75g x Swiss Chard - roughly shredded
  • 2.5g x DD Spice Mix - chimichurri
  • 50ml x DD Gratin Base
  • 5g x Butter (from your pantry)
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


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 220C.

Washing Instruction

Wash your hands and carrots well. Rinse your Italian flat-leaf parsley, fennel and swiss chard thoroughly and drain on paper towel.

Gino's Tip

In this recipe we are using the oven to roast and gratinate, making salsa and frying and saute'ing, by using multiple methods of cooking when bringing together a meal you can save so much time and washing up.

Step 1 - Carrot and Feta Gratin

Toss your quartered carrots in a large mixing bowl along with olive oil, salt and pepper. Scatter onto an oven tray and pop into the oven to roast for 12-15 minutes until browned and tender. Transfer to a shallow baking dish then crumble over your feta cheese, drizzle over your DailyDish Gratin Base (thin before with a little milk) and sprinkle over your grated parmesan. Pop into the oven for 4-5 minutes until your cheese has warmed through and gratinated.

Step 2 - Herbed Chimichurri

While your carrots 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, DailyDish Spice Mix and a good few glugs of olive oil. Season with salt and pepper to taste - reserve to serve.

Step 3 - Butter Pork and Swiss Chard

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. Transfer your pork steaks and butter to a serving dish. In the same pan on medium heat saute your swiss chard for 3-4 minutes until wilted, season with salt and pepper to taste.

To Serve

Divide your carrot and feta gratin amongst your servings, top with your swiss chard and butter pork and drizzle over your herbed chimichurri.