Ingredients (Serves 2)
The peel and core from 2 JAZZ™ Apples
1 lemon – cut into wedges
4 cloves garlic – minced
2 sprigs thyme – leaves picked
4 sage leaves – finely chopped
½ tsp chilli flakes
4 tbsp olive oil
2 pork loin steaks
Salt and pepper
Method
Blitz the JAZZ™ Apple peel and core in a food processor with the oil, or finely chop and add to a mixing bowl with the oil.
If using a food processor, transfer the blitzed apple to a mixing bowl and mix with the lemon wedges, garlic, thyme, sage, chilli flakes, and a generous pinch of both salt and pepper.
Add pork steaks to the marinade and leave for 1-2 hours at room temperature, or overnight in the fridge.
Heat a griddle pan on a high heat. Add marinated pork steaks to the pan and sear for 2-3 minutes on each side. Alternatively cook over hot coals on a barbecue.
Remove pork steaks from pan and leave to rest for a few minutes before serving with hassleback potatoes and vegetables.
