Pork dish offers tempting taste of Italy
Mediterranean flavours make this colourful meal sing.
tsp garlic powder tsp onion powder tsp dried basil tsp ground black and dice stalk 1cm and peel courgettes into ribbons. Set aside.
Heat a medium, dry fry-pan on medium-high heat. Add pine nuts to pan and cook for 1-2 minutes, stirring often, until toasted. Set pine nuts aside and keep pan on heat.
Heat oil in fry-pan. Pat pork dry, rub with second measure of Italian spice mix and season well. Cook for about 3 minutes each side (depending on thickness), or until just cooked through. Pour any resting juices into mushroom tomato sauce.
Cook broccoli in pot of boiling water for about 2 minutes, until just tender. Add courgette, stir, and immediately drain well. Toss with a drizzle of oil and season.
To serve, share courgetti and broccoli between bowls. Top with Italian pork, spoon over some mushroom tomato sauce. Sprinkle with pine nuts and basil leaves. Crumble over feta cheese (if using).
Italian pork with mushroom tomato sauce and courgetti