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