Given that I am a huge fan of basil, in both sweet and savoury settings, I immediately wanted to cook this dish after seeing the recipe for the grilled pork on Paleo Leap (A fantastic resource for all things paleo). I was also pleased they’d used pork as it is a meat that I don’t cook enough and I have been looking for new ways to cook it. A great bonus was the left over pork steak which I had chopped up on my salad at lunch the next day, delicious even when cold.
I’d come up with the idea (I know many other people before me must have done this very thing but it had never occurred to me before) a few weeks ago about using pesto in mashed potato and was eager to try it out; these pork steaks seemed to be the perfect pairing. The pesto mash moment was an inspired one for me, due to my very strong feelings about pesto. I love it and highly recommend you try some on toast, yum!
Grilled basil pork:
Ingredients: (Serves 2-3)
- 6 pork steaks
- 2-3 cloves of garlic, peeled
- 3 tbsp of olive oil
- 2 tbsp of lemon juice
- A big handful of fresh basil leaves (approx 1 cup)
- Salt and pepper, to taste
- In you have a mini (or normal sized) food processor or blender, then add the garlic cloves, olive oil, lemon juice and basil leaves and blitz until the basil leaves are chopped extremely small. Season with salt and pepper. If you don’t have a food processor or blender then finely chop the garlic and basil and combine all the ingredients in a bowl and stir well.
- If you have the luxury of time, marinade the pork in the sauce. If not, place them on the grill, brush the basil sauce onto one side and grill for a few minutes, about 5, and then turn them over, brush the other side well and grill for a further 5 minutes, or longer if they need it.
- 2 small-medium potatoes, peeled and chopped
- 2 tbsp of pesto
- 1 tbsp of butter
- 1 tbsp of milk (optional, more or less depending on consistency)
- Place the potatoes in a pan, cover with water and bring to the boil. Cook for approximately 15 minutes (until they are soft and just before they start to break up).
- Drain the potatoes, return them to the pan and mash them well.
- Add the pesto, butter and milk (a little at a time) and continue to mash until well combined and you have your desired consistency.
- Serve with grilled basil pork and vegetables of your choice, or anything else you fancy.