Pan-Seared Pork Shoulder Steaks with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Pork Shoulder Steaks with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork Shoulder Steaks with Roasted Root Vegetables

Enjoy tender, pan-seared pork shoulder steaks paired with a vibrant medley of roasted carrots and parsnips. This dish celebrates deep, savory flavors with a hint of garlic and rosemary, offering a satisfying meal that perfectly balances protein and hearty vegetables.

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NUTRITION

505kcal
Protein
44.0g
Fat
26.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Shoulder Steak

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 garlic clove

1/2 tsp Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and chop the carrot and parsnip into bite-sized pieces. Place the vegetables in a bowl, drizzle with olive oil, add minced garlic and rosemary, then season with salt and pepper. Toss to coat evenly.

  • 3

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the preheated oven for 20 to 25 minutes, stirring halfway through.

  • 4

    While the vegetables are roasting, pat the pork shoulder steak dry with paper towels and season with salt and pepper.

  • 5

    Heat a skillet over medium-high heat. Once hot, add the pork shoulder steak and sear for about 3-4 minutes per side until a golden-brown crust forms.

  • 6

    Reduce the heat to medium-low and allow the steak to cook through for another 3-4 minutes, or to your preferred doneness.

  • 7

    Remove the steak from the skillet and let it rest for a few minutes before slicing.

  • 8

    Plate the sliced pork shoulder steak alongside the roasted root vegetables and serve immediately.

Pan-Seared Pork Shoulder Steaks with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Pork Shoulder Steaks with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork Shoulder Steaks with Roasted Root Vegetables

Enjoy tender, pan-seared pork shoulder steaks paired with a vibrant medley of roasted carrots and parsnips. This dish celebrates deep, savory flavors with a hint of garlic and rosemary, offering a satisfying meal that perfectly balances protein and hearty vegetables.

NUTRITION

505kcal
Protein
44.0g
Fat
26.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Shoulder Steak

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 garlic clove

1/2 tsp Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and chop the carrot and parsnip into bite-sized pieces. Place the vegetables in a bowl, drizzle with olive oil, add minced garlic and rosemary, then season with salt and pepper. Toss to coat evenly.

  • 3

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the preheated oven for 20 to 25 minutes, stirring halfway through.

  • 4

    While the vegetables are roasting, pat the pork shoulder steak dry with paper towels and season with salt and pepper.

  • 5

    Heat a skillet over medium-high heat. Once hot, add the pork shoulder steak and sear for about 3-4 minutes per side until a golden-brown crust forms.

  • 6

    Reduce the heat to medium-low and allow the steak to cook through for another 3-4 minutes, or to your preferred doneness.

  • 7

    Remove the steak from the skillet and let it rest for a few minutes before slicing.

  • 8

    Plate the sliced pork shoulder steak alongside the roasted root vegetables and serve immediately.