Herb Crusted Pork

Ready in 1h

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2 Carrots or zuccini sliced
1 Aubergine sliced
4 tb Fresh bread crumbs
2 Cloves garlic crushed
1 tb Fresh basil
Salt and pepper
1 tb Fresh sage
1 1/4 c Shredded sharp Cheddar
1 c Quick-cooking grits
Worcestershire Sauce
1 1/2 ts Hot pepper sauce
1 tb Sherry
1 Egg; beaten
1 1/2 Ts
4 c Boiling water
1 1/2 ts Salt
6 tb Butter or margarine
1 cn Tomatoes
1 tb Tomato puree.
2 Peppers cut into chunks
4 Pork loin steaks of about

Original recipe makes 1 Servings



I saw this recipe in the January Weight Watchers magazine. Ive adapted it slightly to take account of the vegetables etc. which I had available, but its enjoyable and fairly simple to make. Chop the vegetables and lay in the bottom of a roasting tin along with the tinned tomatoes and juice. Mix bread crumbs, basil, sage, salt pepper, garlic and tomato puree together. Cover one side of the pork steaks with this mixture and lay them on the vegetables breadcrumb side uppermost. Roast for 30 minutes or until cooked at 190 degrees centegrade gas mark 5 or 375 degrees Farenheit. 123 Success points per serving is 6.5. Incidentally, the recipe serves 4. Posted to EAT-LF Digest by Donna Slater on Feb 24, 1998

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