Slimming World Pork Loin Steaks Food

CHEESY TOPPED MEDITERRANEAN PORK LOIN CHOPS

Steps:

• Add the pork loins to a ziplock bag, add the garlic powder, onion powder, oregano, salt and black pepper and a spray of cooking oil spray and shake and massage to ensure the seasonings evenly coat the pork.
• Leave it to marinade for about 20-30 so the pork absorbs the flavours. Do no refrigerate for this stage. (If you prefer you can marinade with the seasonings the night before, but take out of the fridge 30 minutes before cooking)
• Heat a frying pan over a medium high heat, spray with some cooking oil spray, add the pork chops and cook on both sides until golden and cooked through (approx 4-5 minutes each side)
• Remove the pork loin chops and set aside.
• Heat the extra virgin olive oil in a frying pan over a medium high heat, add the onion and fry until golden and softened. (couple of minutes)
• Add the garlic and fry for a further minute to infuse the flavour.
• Add the balsamic vinegar and cook to until it evaporates
• Add the chopped tomatoes, tomato paste, and basil and stir to combine.
• Pour in the water, bring to a boil and then simmer until it reduces down into a thick sauce. Taste and season as needed with salt and black pepper.
• Add the sauce to a baking tray or oven proof dish and spread out in an even layer.
• Place the pork chops into the sauce (I also add any of the juices released from the pork (it's all great flavour)
• Spoon some of the sauce over the top of the pork chops
• Top with the grated parmesan and mozzarella and place under the grill (broil) until the cheese is melted and golden (approx 3-5 minutes)
• Sprinkle with fresh chopped parsley.
• Serve and enjoy!!

BALSAMIC GLAZED PORK | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Put the balsamic vinegar and granulated sweetener in a pan and bring to the boil.
• Allow to simmer until the balsamic has reduced by half and it coats the back of a spoon.
• Remove from the heat and allow to cool. As the glaze cools it will start to thicken up even more, so if it starts to thicken too much just add a small amount of water and stir well. It needs to be the right consistency to coat things. You can store this in the fridge until you're ready to use it.
• First coat the pork medallions in the balsamic glaze (see recipe below for recipe) then sprinkle with half of the chopped chillies and refrigerate for at least 30 minutes.
• Pre-heat the oven to 200°C.
• Peel the onion, leaving the root end intact, then cut it into 6 - 8 wedges. Peel the shallots and slice them in half lengthways. Peel the garlic cloves and slice any larger ones in half lengthways.
• Place all the veg (including the rest of the chilli and rosemary) in a roasting tray, spray with some Low calorie cooking spray and season.
• Roast for 20 minutes. While the veg is cooking heat up a frying pan, then sear the pork medallions on both sides (about 2 minutes each side).
• Pour in any remaining glaze, then transfer the pork into the tray with the roasting vegetables, return to the oven for another 10-15 minutes until the pork is cooked.

CREAMY MUSTARD PORK

Steps:

• Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
• Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.