Roasted Lemon Pork
11 ingredients
4 steps
Ingredients
- 1/2 lb long-grain rice
- 2 None lemons, zest of 1, 1 sliced
- 1 small clove garlic, peeled
- 5 sprigs fresh flat-leaf parsley, leaves stripped from stems
- 3 tbsp oil
- 2-3 None onions, peeled and sliced
- 4 None pork loin steaks (about 1/3 lb each)
- 2 None medium tomatoes, thinly sliced
- 1 None zucchini, thinly sliced
- 2 tbsp butter
- 2 tbsp breadcrumbs
Directions
-
1Preheat the oven to 400°F. Cook the rice in boiling salted water according to package directions. Drain and spread in the bottom of a baking dish.
-
2Place the lemon zest, garlic and parsley in a blender and puree. Heat 1 tbsp oil in a frying pan and saute the zucchini until softened. Season with salt and black pepper and remove from the pan. Heat 1 tbsp oil in the pan and saute the onions for 2 mins. Place in the dish.
-
3Season the pork with salt and black pepper. Heat 1 tbsp oil in the pan and brown the pork on all sides. Place in the dish. Arrange the tomatoes, zucchini and lemon slices on top.
-
4Melt the butter in small saucepan and toast the breadcrumbs until golden brown. Mix with the parsley puree and sprinkle over the top of the dish. Bake for 5-10 mins.
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