Blanket health messages to lower red meat intakes are driving an epidemic of iron deficiency, according to health experts, including Dr Emma Derbyshire, who has launched the 5 A WEEK campaign, aiming to help consumers understand how much red meat we should be eating – 70g five times a week to stay well within in government guidelines. Try this delicious Mediterranean pork bake recipe for a delicious midweek dinner.
Cooking time: 35 minutes; preparation time: 20 minutes; makes four servings
For the pork
4 x 100g pork loin medallions
225ml/8 fl oz cold water
Juice of half a lemon
Large sprig of thyme
For the bake
450g/1lb new potatoes, sliced to the thickness of a pound coin
3 red peppers, deseeded and cut into rough chunks
3 yellow peppers, deseeded and cut into rough chunks
3 red onions, peeled and cut into rough chunks
6 medium plum tomatoes, cut into rough chunks
3 sprigs of rosemary
1/2 bunch of thyme
1 tbsp rapeseed oil
1/2 garlic bulb
60ml/4tbsp red pesto
- Preheat the oven to gas mark 6, 200°C, 400°F.
- Put all vegetables for the bake into a large shallow non-stick baking tray, add the herbs, oil and a pinch of salt. Mix well and roast in the oven, turning occasionally for 30 minutes, or until all the veg is cooked
- Mix together all of the ingredients for the marinade in a medium bowl, stirring well. Add the steaks, cover and leave for 10 minutes.
- Heat a non-stick frying pan with a little oil. Remove the pork from the marinade (discard the remaining marinade) and dry with kitchen paper. Cook the pork in the pan for three minutes on each side.
- Spoon the roasted vegetables onto your serving plates, place the pork on top and spoon over any juices from the baking tray.
- Garnish the steak with a spoonful of pesto and serve.
For more information about the role of red meat and a selection of versatile recipes, click here