Sunday, March 20, 2016

Pork with olive tapenade

In my current (and eternal) search for iron-rich foods, I was delighted to find that black olives are a good source of iron. So what better thing to do with my pork rib eye chops than to bake it with some blackolive tapenade that I had been given as a gift. I baked potaties in olive oil and rosemary for a delicious accompaniment.


2 pork rib eye steaks (about 400 gr)
100 gr black olive tapenade


Preheat the oven to 180c
Spoon half the tapenade into the base of an oven-proof serving dish
Place the pork steaks on top
Spread the rest of the tapenade over the pork

Cover with foil and bake in the oven for 45 minutes.

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