• Trim and halve green beans. Peel orange, then thinly slice into wedges.
• Season pork loin steaks generously with salt and pepper.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.  

• Return frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook pork steaks until cooked through,
3-4 minutes each side (cook in batches if your pan is getting crowded).
• Transfer to a plate, cover and rest for 5 minutes.
Have a BBQ? Preheat to high heat. When BBQ is hot, grill pork loin steaks until charred and cooked through,
2-4 minutes each side. Transfer to a plate to rest for 5 minutes. 

• Meanwhile, to a medium microwave-safe bowl, add green beans and a splash of water, then cover with a damp paper towel. Microwave green beans on high until just tender,
2-4 minutes.
• Drain green beans, then return to the bowl and allow to cool slightly. 

• To the bowl with green beans, add orange, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste with salt and pepper.
• Slice pork.
• Divide seared pork steak and green bean salad between plates.
• Sprinkle toasted almonds over salad to serve. Enjoy!