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Crusted pork with spiced apricot sauce & helda beans
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280g pack stringless helda beans, cut into 2.5cm pieces
1 tbsp Belazu Apricot Harissa, plus 1 tsp
2 apricots, cut into small cubes
1 tbsp Essential Half Fat Mayonnaise
240g pack No.1 Free Range Pork Medallions, fat trimmed
50g Cooks’ Ingredients Panko Breadcrumbs
1 tbsp sunflower oil
1. Simmer the beans in water for 5 minutes, or until just tender. Drain. Meanwhile, in a small saucepan, heat 1 tbsp of the harissa with the apricots and 3 tbsp water over a low heat. Simmer for 3-5 minutes, then set aside.
2. Mix the mayonnaise with the remaining 1 tsp harissa. Season. Coat the pork with this mixture, then dip into the panko to coat, pressing the crumbs onto both sides.
3. Heat the oil in a large frying pan over a medium heat. Fry the pork for 3-4 minutes on each side, pressing down occasionally, until cooked through, the juices run clear and no pink meat remains. Transfer to a board and rest for 2 minutes. Slice the pork and serve with the beans, plus the sauce to spoon over.
Cook’s tip The apricot harissa is a great condiment to have handy in the fridge. Try adding some to avocado toast or stir it into houmous for a warm, sweet layer of spice. It’s also delicious tossed with pasta or noodles – warm or cold.
Typical values per serving:
1 of your 5 a day/high in protein