- 4 Pork sirloin steaks
- 1 Ripe pear, peeled, cored, quartered & sliced
- 125g Cropwell Bishop blue stilton, crumbled
- Olive oil
- For the mash...
- 900g Mixed root vegetables, e.g. parsnip,
- swede, sweet potato, carrot & potatoes
- 50g Butter
- 2tbsp Parsley, chopped
To make the mash...
Peel and chop the vegetables into chunks, roughly all the same size. Place them in a pan of salted water and bring to the boil.
Cook the vegetables until they are tender (about 20-30 minutes) and then drain well.
Return to the pan and allow the steam to evaporate for a minute before mashing with the butter, seasoning and parsley.
For the pork...
While you cook the vegetables for the mash, heat a frying pan (or griddle pan) with a drop of olive oil.
Season the pork sirloin steaks then pan-fry or (char-grill) for 2-3 minutes on each side, until cooked through.
Transfer to a baking tray and top each pork sirloin steak with a few slices of pear and some crumbled stilton.
Place under the grill until golden brown and caramelised tinges begin to appear around the edges.