Roasted Lemon Pork

• 1/2 lb long-grain rice
• 2 None lemons, zest of 1, 1 sliced
• 1 small clove garlic, peeled
• 5 sprigs fresh flat-leaf parsley, leaves stripped from stems
• 3 tbsp oil
• 2-3 None onions, peeled and sliced
• 4 None pork loin steaks (about 1/3 lb each)
• 2 None medium tomatoes, thinly sliced
• 1 None zucchini, thinly sliced
• 2 tbsp butter
• 2 tbsp breadcrumbs

1. Preheat the oven to 400u0b0F. Cook the rice in boiling salted water according to package directions. Drain and spread in the bottom of a baking dish.
2. Place the lemon zest, garlic and parsley in a blender and puree. Heat 1 tbsp oil in a frying pan and saute the zucchini until softened. Season with salt and black pepper and remove from the pan. Heat 1 tbsp oil in the pan and saute the onions for 2 mins. Place in the dish.
3. Season the pork with salt and black pepper. Heat 1 tbsp oil in the pan and brown the pork on all sides. Place in the dish. Arrange the tomatoes, zucchini and lemon slices on top.
4. Melt the butter in small saucepan and toast the breadcrumbs until golden brown. Mix with the parsley puree and sprinkle over the top of the dish. Bake for 5-10 mins.

longgrain rice, lemons, clove garlic, parsley, oil, onions, pork loin, tomatoes, zucchini, butter, breadcrumbs

Taken from recipes-plus.com/api/v2.0/recipes/17609 (may not work)