Roast pork steaks with tomatoes and pine nuts

INGREDIENTS

• 1 tablespoon olive oil, plus extra to drizzle
• 4 lean pork loin steaks or chops
• 250g punnet cherry tomatoes
• 25g pine nuts
• Good splash balsamic vinegar
• Handful of basil leaves

METHOD

• 1.
  Preheat the oven to 180°C.
  
• 2.
  Heat the oil in a large frypan over medium heat and cook the pork steaks or chops for 1-2 minutes each side until golden brown. Transfer to a large roasting pan, spaced well apart. Cut the tomatoes in half and scatter over the pork, followed by the pine nuts.
• 3.
• Season well. Place the roasting pan in the oven and roast for 12-15 minutes until the pork is tender. Remove from the oven, sprinkle over the vinegar and scatter with the fresh basil leaves.
  
• 4.
  Spoon the pork, tomatoes and basil onto 4 warm plates. Serve drizzled with a little extra olive oil.