We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

OK, I Agree
Stilton & Pork Steaks

Stilton & Pork Steaks

Rating
4.5rating out of 5

(94 reviews from our customers)

Prep Time

40 min

Cuisine

British

Use within

5-6 days

This fantastic recipe sees the coupling of pear, walnuts and our own award-winning Stilton from the charming town of Cropwell Bishop. The sweetness of the pear works perfectly with the Stilton, creating contrasting flavours into something rich and complex

Prep Time

40 min

Cuisine

British

Use within

5-6 days

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
pear
2 pears
Red-onion
1 red onion
dried-oregano
1 tsp oregano
pork loin steaks (2018)
150g pork loin steaks
Pecan-nuts
30g pecan nuts †
Stilton-cheese
50g stilton cheese †
Waxy potatoes re-sized
400g waxy potatoes
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 pear
  • 1 red onion
  • Italian dried oregano
  • 2 x 150g British pork loin steaks
  • 1 bag of pecan nuts (25g)<span class="strong">†</span>
  • 100g blue cheese<span class="strong">†</span>
  • 400g waxy potatoes
Typical Values per 100g per serving
Energy 583 kJ
139 kcal
3236 kJ
770 kcal
Fat
of which saturates
7.1 g
2.7 g
39.6 g
14.9 g
Carbohydrate
of which sugars
10.6 g
5.1 g
59.1 g
28.3 g
Fibre 2 g 11.3 g
Protein 8.6 g 47.6 g
Salt 0.34 g 1.88 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 pear
1 red onion
red onion
Italian dried oregano
2 x 150g British pork loin steaks
pork (100%)
1 bag of pecan nuts (25g)
pecan nut halves (100%)
100g blue cheese
pasteurised cows milk, salt, lactic acid culture, microbial rennet, mould culture, lipase, firming agent: calcium chloride
400g waxy potatoes
potato
Allergens
  • Allergens highlighted by † (nut, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

2

Cut the pears in half lengthwise and remove the cores

Cut each half into quarters lengthwise

Peel the onion(s), quarter, and quarter them again into wedges

3

Cut the cheese into cubes (approx. 1cm)

Crush the pecan nuts into small pieces using a pestle and mortar or a knife

4

Place the pear and onion on an oven-proof tray

Sprinkle with pecan nuts and coat well with 1-2 tbsp of olive oil

Put in the oven for 15 min

5

Boil a kettle

Cut all the potatoes to roughly equal size (approx. 3cm chunks)

Add the potatoes and salt (optional) to a pot of boiling water and boil for 15 min or until you can pierce them easily with a fork

6

Add 1-2 tbsp of olive oil to a pan on a medium heat

Once the oil is hot, hold the pork steaks upright in the pan and sear the fatty edge of the steak for 1 min

Cook the pork steaks flat for 1 min on each side

7

Remove the pear and onion from the oven and place the pork steaks on top

Mix all the ingredients well, then sprinkle with the cheese and oregano

Return to the oven and cook for 10 min or until the pork steaks are cooked through

8

Share Your Creations

Get social and share your best culinary Gousto creations on:

Serve the pork steaks and potatoes with the trimmings

Enjoy!

Share this recipe