• Trim and halve green beans. Peel and thinly slice orange into wedges. • Season pork loin steak 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.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. • Meanwhile, add green beans and a splash of water to a microwave-safe bowl, 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 bowl with green beans, add orange, mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season to taste. • Slice pork. • Divide seared pork steak, bacon and orange green bean salad between plates. • Sprinkle almonds over salad to serve. Enjoy!