Recipe for Pork with Pesto, Roast Peppers and Fennel 
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Yield:
4 servings
Ingredients:
Amount Ingredient
2 tbl Olive oil
1 x Red, green and yellow pepper, deseeded and quartered
1 lrg Bulb fennel, trimmed and thickly sliced
4 x Boneless pork shoulder steaks
1 x 120 gram tub fresh pesto sauce
25 gm Fresh parmesan, flaked or grated (1oz)
Salt and freshly ground black pepper
Instructions:
Instructions: Preheat the oven to 200 C, 400 F, Gas Mark 6.

Place half the oil in a roasting pan with the peppers and fennel. Toss gently then place in the oven for 30-35 minutes until golden.

Meanwhile, heat the remaining oil in a frying pan and cook the steaks for 6-8 minutes each side. Stir in most of the pesto sauce and season. Heat through.

Transfer the vegetables to a warmed serving plate and arrange the steaks on top. Spoon over the remaining pesto sauce, top with the parmesan flakes and garnish with fresh basil leaves.

NOTES : A colourful and tasty pork recipe made with fresh pesto sauce.

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