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Pork Steak with Fettuccini and Mixed Vegetables https://www.metro.ca/userfiles/image/recipes/fettucini-steak-porc-legumes-grilles-6841.jpg PT30M PT30M PT1H00M
Preheat oven to 170°C (325°F).In a large bowl, mix vegetables with garlic, basil, 15 ml (1 tbsp.) of oil, juice and lemon zest. Place in an ovenproof dish and roast for about 15 to 20 minutes.In an ovenproof pan, heat some of the olive oil on medium-high heat. Sear the steaks for 2 minutes on each side. Continue cooking in the oven for 12 to 14 minutes for rosy perfection.In the meantime, cook pasta according to the instructions on the package. Set aside about 250 ml (1 cup) of pasta water and strain pasta. Place pasta in pan and cover with remaining olive oil.Cut vegetables into thin strips and mix with pasta. Add cooking juices from the roasted vegetables and a bit of pasta water if needed. Incorporate Parmesan and stir until it melts, creating a sauce with the cooking juice.Season and serve garnished with the thinly sliced hot bavette and sun-dried tomatoes.On the stovetopIn a pan, heat a bit of olive oil at medium heat. Cook the steak for 10 minutes on one side then flip it over and continue cooking for 8 more minutes. The vegetables can be cut into strips and pan-fried.On the BarbecuePreheat the barbecue on medium heat. Cook steak for 7 to 8 minutes on each side for rosy perfection. Turn the pork over once half way through cooking time.Grill the vegetables on the barbecue while the steak is cooking.
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1 zucchini, sliced 1 bundle of asparagus, cut into 5 cm (2 inch) sections 1 red pepper, cut into 4 1 yellow pepper, cut into 4 1 onion, sliced into rings 2 cloves of garlic, chopped 1/4 cup (60 mL) olive oil 4 Tbsp. (60 mL) fresh basil 1 lemon, juice and zest 3/4 lb (350 g) fettuccini 1 1/3 lb (600 g) pork steak 2/3 cup (170 mL) freshly grated Parmesan 2 Tbsp. (30 mL) sun-dried Tomato, thinly sliced, in oil
Pork Steak with Fettuccini and Mixed Vegetables

Pork Steak with Fettuccini and Mixed Vegetables

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  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    zucchini, sliced
  • 1
    bundle of asparagus, cut into 5 cm (2 inch) sections
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    ASPARAGUS OR RADICCHIO

    ASPARAGUS OR RADICCHIO

    $3.99 /lb

    PRODUCT OF MEXICO No. 1 GRADE or PRODUCT OF U.S.A.


    ASPARAGUS OR RADICCHIO

    ASPARAGUS OR RADICCHIO

    $3.99 /lb

    PRODUCT OF MEXICO No. 1 GRADE or PRODUCT OF U.S.A.


  • 1
    red pepper, cut into 4
  • 1
    yellow pepper, cut into 4
  • 1
    onion, sliced into rings
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    JUMBO RED ONIONS

    JUMBO RED ONIONS

    $1.99 /lb

    PRODUCT OF U.S.A., No. 1 GRADE


  • 2
    cloves of garlic, chopped
  • 1/4 cup
    (60 mL)
    olive oil
  • 4 Tbsp.
    (60 mL)
    fresh basil
  • 1
    lemon, juice and zest
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    LEMONS 2 lb

    LEMONS 2 lb

    $5.49 ea.

    PRODUCT OF TURKEY, SPAIN OR EGYPT


  • 3/4 lb
    (350 g)
    fettuccini
  • 1 1/3 lb
    (600 g)
    pork steak
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    44TH STREET Pork Back Ribs or Slow Cooked Entrées

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    LIFE SMART NATURALIA BONELES PORK SHOULDER BLADE OR PICNIC ROAST OR PORCHETTA SPICED

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    LIFE SMART NATURALIA PORK SAUSAGES

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    500 g SELECTED VARIETIES


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    550 - 680 g, SELECTED VARIETIES


  • 2/3 cup
    (170 mL)
    freshly grated Parmesan
  • 2 Tbsp.
    (30 mL)
    sun-dried Tomato, thinly sliced, in oil
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    $2.49 ea.

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    $2.49 /lb

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    HEIRLOOM TOMATOES LARGE HONEYCRISP APPLES RED OR GREEN SWISS CHARD OR DANDELION GREENS

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    $2.49 /lb

    PRODUCT OF ONTARIO, or PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE, or PRODUCT OF U.S.A.,


Imprimer ma sélection

Preparation

Preheat oven to 170°C (325°F).

In a large bowl, mix vegetables with garlic, basil, 15 ml (1 tbsp.) of oil, juice and lemon zest. Place in an ovenproof dish and roast for about 15 to 20 minutes.

In an ovenproof pan, heat some of the olive oil on medium-high heat. Sear the steaks for 2 minutes on each side. Continue cooking in the oven for 12 to 14 minutes for rosy perfection.

In the meantime, cook pasta according to the instructions on the package. Set aside about 250 ml (1 cup) of pasta water and strain pasta. Place pasta in pan and cover with remaining olive oil.

Cut vegetables into thin strips and mix with pasta. Add cooking juices from the roasted vegetables and a bit of pasta water if needed. Incorporate Parmesan and stir until it melts, creating a sauce with the cooking juice.

Season and serve garnished with the thinly sliced hot bavette and sun-dried tomatoes.

On the stovetop

In a pan, heat a bit of olive oil at medium heat. Cook the steak for 10 minutes on one side then flip it over and continue cooking for 8 more minutes. The vegetables can be cut into strips and pan-fried.

On the Barbecue

Preheat the barbecue on medium heat. Cook steak for 7 to 8 minutes on each side for rosy perfection. Turn the pork over once half way through cooking time.

Grill the vegetables on the barbecue while the steak is cooking.

Source : Féd. des producteurs de porcs du Québec

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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