Pork Butterfly Steaks

Ingredients:

• 4 Pork Medallion Butterfly Steaks
• 2 leeks, white part only, trimmed, finely sliced
• 2 garlic cloves, finely chopped
• 4 baby fennel, washed, trimmed, thinly sliced
• 250mls (1 cup) low-fat yoghurt
• 1 tablespoon chopped fresh rosemary
• ground black pepper to taste
• serves 4

Roasted Vegetables:

• 350gm carrots (about 4) peeled, diagonally sliced
• 500gm yellow baby squash, halved

Directions:

1. Pre heat oven to 200C. To make the roasted vegetables, place the squash and carrots in a medium bowl. Spray lightly with olive oil or Gold’n Canola, add pepper and toss until thoroughly coated.
2. Place the vegetables onto a baking tray. Roast in preheated oven for 40 minutes or until golden brown and tender.
3. Meanwhile, heat medium non-stick frying pan and cook the leeks for 3 minutes. Add the garlic and fennel and cook for a further 8 minutes or until the fennel is soft. Remove from the heat and stir in the yoghurt and rosemary. Season with pepper, transfer to a bowl and keep warm.
4. Place pork steaks in the pan and cook for 4 minutes on each side or until cooked through. Remove from the panand keep warm.
5. Serve the pork steaks with the fennel and rosemary sauce, roasted vegetables and a large green salad.