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    Pork with rocket and walnut gremolata

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    Pork with rocket and walnut gremolata

    • Preparation time: 10 minutes
    • Cooking time: 25-30 minutes
    • Total time: 40 minutes

    Serves: 4


    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.


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