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Paprika pork with smoky Boston beans
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300g pack 2 essential Waitrose Pork Loin Steaks
½ tsp paprika
400g can cannellini beans, drained
1 red onion, chopped
1 stick celery, thinly sliced
227g can essential Waitrose Chopped Tomatoes
½ chicken or vegetable stock cube
2 tsp oil
2 tsp wholegrain mustard
1 tbsp black treacle
2 tsp Worcestershire sauce
1. Pat the pork dry on kitchen paper and rub both sides with paprika. Place the cannellini beans into a saucepan and mash with the back of a fork or potato masher to break them up slightly.
2. Add the onion, celery and tomatoes and crumble in the stock cube. Refill the tomato can with water and add to the pan. Bring to a gentle simmer and cook for 10 minutes until thickened and pulpy.
3. Heat the oil in a frying pan. Add the pork steaks and fry gently for 6-7 minutes on each side until cooked through. Stir the mustard, black treacle and Worcestershire sauce into the beans and warm through. Serve in shallow bowls with the pork.
Typical values per serving: