Ingredients
- 1 tbsp olive oil, plus extra for greasing
- 40g sundried tomatoes or red pesto
- 400g bite size baby new potatoes
- 1 red onion, thinly sliced
- 1 aubergine, diced
- zest of 1 lemon
- 4 (thin cut) pork loin steaks
- 200g cherry tomatoes
- 20g Parmesan, or vegetarian hard cheese, finely grated
- handful basil leaves (Optional)
Method
Start by firing up your Amigo Oven to maximum temperature (approx 550c). Let the temperature drop to about 180c-200c. If you are cooking this dish alongside a long roast add it to the oven the last 40 minutes or so, or until cooked. . This way both dishes will be ready to serve at the same time.
- Lightly grease a roasting dish suitable to go in your wood fired oven with some oil. A round or rectangular dish are both fine. Put the potatoes, red onion and aubergine in the roasting dish. Add the oil, season and mix well. Place in your Amigo oven and roast for 20 minutes.
- In the meantime, blitz the sun-dried tomatoes, half the lemon zest and Parmesan and make a rough paste. Spread the past over the pork steak making sure they are completely coated.
- Place the steaks on top of the vegetables and roast for a further 15 minutes or so until the pork is cooked through. Garnish with remaining lemon zest and serve.
- Serve with fresh basil leaves. Enjoy.