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Ingredients
450g pork fillet, lean, trimmed of fat
4 tsp extra virgin olive oil, plus an extra tbsp to serve (optional)
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.
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
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