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Herb crusted pork with cannellini purée & garlic kale
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450g pork fillet, lean, trimmed of fat
4 tsp extra virgin olive oil, plus extra
4 tsp Cooks’ Ingredients Dried Mixed Herbs
3 cloves garlic, crushed
2 tsp rosemary, leaves only, finely chopped
2 x 400g cans cannellini beans, drained
2 tbsp Dijon mustard
200ml vegetable stock
150g kale, shredded
Pinch of chilli flakes
1. Preheat the oven to 190ºC, gas mark 5. Rub the pork with 1 tsp of oil and sear all over in a hot frying pan, until brown. Place on a foil-lined baking tray and sprinkle with grated zest of 1 lemon, mixed herbs and seasoning. Roast for 25-30 minutes or until cooked throughout with no pink meat. Remove to rest and slice into 1cm-thick rounds.
2. Heat 2 tsp oil in a pan and add 2/3 of the garlic and rosemary, cook over a low heat for 5 minutes. Add the beans and cook for 5 minutes. Mash with the zest and juice of ½ lemon, mustard and stock until smooth, then season.
3. Heat 1 tsp oil in a pan and fry the remaining garlic and kale for 4-5 minutes until wilted. Serve the bean mix topped with pork slices and kale. Add a pinch of chilli flakes, drizzle with olive oil and serve with lemon wedges.
Cook’s tip For a meat-free version, use Portabella mushrooms in place of the pork. Roast with the zest and herbs until just tender, then cut into thick slices to serve.
Typical values per serving:
1 of your 5 a day; a source of fibre.
This recipe was first published in Tue Mar 20 10:30:56 GMT 2018.