Pork Steaks & Ras el Hanut Pears | Abel & Cole
Pork Steaks & Ras el Hanut Pears
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Prep: 20 mins
Cook: 40 mins
This organic pork is meltingly tender. Paired with buttery, juicy pears and warming ras el hanut, it’s a taste trifecta.
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821 kcal
(per portion)
Ingredients you'll need
  • 2 pork loin steaks
  • 2 pears
  • 2 tsp ras el hanut
  • 45g butter
  • 600g carrots
  • 400g tin of butter beans
  • 2 garlic cloves
  • 1 red onion
  • A handful of flat leaf parsley
From your kitchen
  • 1 tbsp + 4 tsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Preheat the oven to 200°C/Fan 180°C/Gas 6. Peel and roughly chop the carrots. Peel and cut the onion into quarters. Tumble onto a baking tray. Drizzle over 1 tbsp olive oil and scatter over some seasoning. Drop on the whole, unpeeled garlic cloves. Slide into the oven and roast for 30 mins.

  • 2.

    Roughly chop the flat leaf parsley and set aside. Quarter the pears and slice out the core. Cut the butter into cubes.

  • 3.

    When the carrots have cooked for 20 mins, set a frying pan on a medium heat. Rub 2 tsp oil into each pork loin steak. Place the steaks into the pan and cook for 2 mins on each side.

  • 4.

    Lower the heat. Add the cubed butter and sprinkle in 2 tsp ras el hanut. Nestle the pears in the pan. Place a lid on the pan and cook gently for 10 mins. Turn the pork and pears every now and then.

  • 5.

    Drain and rinse the butter beans. Tip into a food processor. Remove the tray from the oven. Lift off the onion and set aside. Using the back of a knife, squeeze the garlic from their skins. Add the garlic and carrots to the food processor with the beans. Whizz till smooth and creamy. Or mash with a masher. Add a little of the butter from the pork pan if you need to loosen it a little.

  • 6.

    Scrape the carrot puree into a pan and gently warm. Taste and season it. Check the pork is cooked by piercing it with a sharp knife. The juices should run clear. If not, cook a little longer.

  • 7.

    Spoon the carrot puree on to two plates. Place a pork loin steak on each with the pears. Spoon over the buttery ras el hanut sauce. Scatter over the red onion petals and the flat leaf parsley.

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