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Pork with rocket and walnut gremolata
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500g pack essential Pork Fillet, fat trimmed
1 tbsp Dijon mustard
2 cloves garlic, crushed, plus 1 clove, bruised
½ x 90g pack wild rocket, very finely chopped
40g walnuts, finely chopped
Finely grated zest of 2 lemons, plus juice of 1 lemon
1 tsp olive oil
2 x 500g packs miniature potatoes
2 x 200g trimmed fine green beans
1. Preheat the oven to 220°C, gas mark 7 and line a baking sheet with foil. Pat the pork dry with kitchen paper. Mix the Dijon and 2 crushed cloves of garlic and coat the pork evenly. Place onto the baking sheet and roast for 25-30 minutes, turning it halfway, until cooked through, with no pink meat and the juices run clear. Remove and leave to rest for 3-5 minutes.
2. Meanwhile, mix the rocket, walnuts, bruised garlic, lemon zest, lemon juice and olive oil. Set aside. Steam or boil the potatoes for 10-12 minutes and the beans for 4-6 minutes, until tender. Transfer to a bowl and, while hot, toss with a third of the gremolata, until coated. Remove the garlic.
3. Slice the pork into rounds, sprinkle with the remaining gremolata and serve with the potatoes and beans.
Typical values per serving:
1 of your 5 a day/High in protein
This recipe was first published in January 2019.