Herb crusted pork, cannellini mash & garlic kale

Herb crusted pork, cannellini mash & garlic kale

Seasoned, juicy pork served on a bed of hearty cannellini mash flavoured with mustard and lemon, with a helping of garlic kale.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

Ingredients

  • 450g pork fillet, lean, trimmed of fat
  • 4 tsp extra virgin olive oil, plus an extra tbsp to serve (optional)
  • 2 lemons
  • 4 tsp Cooks’ Ingredients Organic Dried Mixed Herbs
  • 3 cloves garlic, crushed
  • 2 tsp chopped rosemary leaves
  • 2 x 400g cans cannellini beans, drained
  • 2 tbsp Dijon mustard
  • 200ml vegetable stock
  • 150g kale, shredded
  • 1 pinch chilli flakes

Method

  1. Preheat the oven to 190ºC, gas mark 5. Rub the pork with 1 tsp oil and sear all over in a hot frying pan until brown. Place on a foil-lined baking tray and sprinkle with the grated zest of 1 lemon, mixed herbs and seasoning. Roast for 25-30 minutes or until cooked through. Remove to rest, then slice into 1cm-thick rounds.

  2. Heat 2 tsp oil in a pan and add two-thirds 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 to taste.

  3. Heat 1 tsp oil in a pan and fry the remaining garlic and kale for 4-5 minutes until wilted. Serve the bean mash topped with pork slices and kale. Add a pinch of chilli flakes, then drizzle with olive oil and serve with lemon wedges, if desired.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,724kJ/ 412kcals

Fat

17.9g

Saturated Fat

4.1g

Carbohydrates

19.1g

Sugars

4.4g

Fibre

7.5g

Protein

38.7g

Salt

1.4g

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating