Recipe - Pork With Pesto Roast Peppers And Fennel

2 tablespoon Olive oil
1 Red; green and yellow
; pepper, deseeded
; and quartered
1 lg Bulb fennel; trimmed and
thickly
; cut or sliced up
4 Boneless pork shoulder
steaks
1 120 gram tub fresh pesto
sauce
25 g Fresh parmesan; flaked or
grated
; (1oz)
Salt and freshly ground
black pepper
Fresh basil leaves

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Place half the oil in a roasting pan with the peppers and fennel. Toss
gently then place in the oven for 3035 minutes until golden.

Meanwhile, heat the remaining oil in a frying pan and cook the steaks for
68 minutes each side. Stir in most of the pesto sauce and season. Heat
through.

Transfer the vegetables to a warmed serving plate and arrange the steaks on
top. Spoon over the remaining pesto sauce, top with the parmesan flakes and
garnish with fresh basil leaves.

Converted by MC_Buster.

NOTES : A colourful and tasty pork recipe made with fresh pesto sauce.

Converted by MM_Buster v2.0l.