Pork Loin Steaks with Cauliflower, Olives, and Spinach
- Prep time: 30
- Calories: 500
- 0.5 Cauliflower
- 0.25 Cups of Kalamata Olives (pitted)
- 1 200 Gram Pack of Baby Spinach
- 2 Pork Loin Steaks
- 1 30 Gram Pack of Concentrated Chicken Stock
- 1 Tablespoons of Butter (pantry)
Prepare Ingredients:Wash the fresh produce. Cut cauliflower into 1-2 cm florets. Halve olives. While still in the pack, smash the pork lightly with a rolling pin to 1 cm thickness. Pat dry pork with paper towel. Season pork on both sides with salt and pepper.
Sauté Cauliflower:Heat olive oil in a large pan or pot over medium-high heat. When oil is shimmering, add cauliflower and season with salt and pepper. Cook without moving until golden brown on the bottom, about 4 minutes.
Braise Cauliflower:Flip cauliflower. Add olives, about ½ cup water, concentrated chicken stock and stir to combine. Cover and braise until cauliflower is tender, 4-6 minutes.
Cook Pork:While cauliflower braises, heat olive oil in a medium pan over medium heat. When oil is shimmering, add pork and cook until golden outside and cooked through, about 3-4 minutes per side. If you have a thermometer the centre temperature should be 62-65°C.
Season Cauliflower:When cauliflower is tender, uncover pan and add spinach and butter. Cook, stirring, until spinach is wilted, about 2 minutes. Taste and add salt and pepper as needed.
You Plate It:Cut pork against the grain into 1 cm slices. Divide pork and vegetables evenly between plates. Enjoy!