The finished recipe. Pork Loin with Peperonata and SourdoughIngredients 1 to 6. 170 g Pork loin steak, fat trimmed (One steak, fat trimmed. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 120 g Red pepper. 120 g Yellow pepper. 60 g Onion. 2 cloves, about 6 g Garlic. 100 g Chopped tomatoes, tinnedIngredients 7 to 12. Scant tbsp (8 g) Olive oil. A splash Red wine vinegar. A handful, torn Fresh basil. 1 slice, about 50 g Sourdough. 4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.). To taste SaltStep 1. Slice the peppers and onion into strips and cook them in the oil over a low heat with a lid on for fifteen minutes, until soft. Add the garlic and tomatoes and cook uncovered for ten more until the sauce has thickened. Finish with the vinegar, basil and salt.Step 2. Season the pork and fry it in a sprayed hot pan for four minutes a side until browned and just cooked, with a trace of pink at the centre. Rest for three minutes.Step 3. Toast the sourdough. Spoon the peperonata onto the plate, set the sliced pork on top and serve the bread alongside.
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