Pork steaks with spring veg parcel

Serves: 4

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Total Time: 30

Prep Time: 10

Cook Time: 20

• 100 gram(s) pack asparagus tips
• 1 bunch(es) spring onions, finely sliced
• 125 gram(s) (4oz) baby carrots, halved lengthways
• 1  fennel bulb, finely sliced
• 4  lean pork steaks
• tarragon or parsley (optional)
• 50 gram(s) (2oz) butter
• 125 ml (small glass) white wine
• You will need: some kitchen foil

Method

1. Preheat oven to gas mark 6/200°C (190°C in a fan oven). Lay out four large squares of kitchen foil. Now divide the vegetables between the four parcels and top each one with a pork steak. Season well with sea salt and freshly ground black pepper and add herbs, if using. Add a small knob of butter and a splash of white wine to each pile of veg.
2. Now carefully fold foil over to make a parcel, sealing the edges so contents will steam in the oven. Lay the parcels out on a baking sheet and cook for about 20 mins till meat is cooked through and veg is soft. Unwrap and serve, pouring the juices over the meat.

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