Pork loin steak, frites and stuffed tomato

I use my ridged griddle pan more than pretty much any other pan in the kitchen, and it is great for cooking pork loin steaks.

The tomatoes I used were stuffed with bulghur wheat, chopped parsley, capers and some grated Parmesan cheese and then drizzled with olive oil and baked in a medium oven.

The pork steaks were marinated in olive oil and Herbes de Provence.

This was a nice simple dish and to go with it we had a bottle of Domaine Chante Alouette Cormeil, a 2007 Grand Cru St Emilion from Laithwaites.

It is a pretty forward wine, mainly Merlot, as are all St Emilions, nicely matured and drinking well now, but with the capability of a few years more ageing.It is a classic Right Bank claret and I think that it would really suit a roast beef Sunday lunch.

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