zoom Herb crusted pork with cannellini purée & garlic kale

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Herb crusted pork with cannellini purée & garlic kale

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Herb crusted pork with cannellini purée & garlic kale

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 4

    Ingredients

    450g pork fillet, lean, trimmed of fat
    4 tsp extra virgin olive oil, plus extra
    2 lemons
    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
     

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary