Pork fillet with lemongrass and chilli green beans
Waitrose and Partners

Pork fillet with lemongrass and chilli green beans

    • Serves4
    • CourseMain meal
    • Prepare10 mins
    • Cook20 mins
    • Total time30 mins

    Ingredients

    • 400g green beans, trimmed
    • 300g jasmine rice
    • 28g pack coriander, stems and leaves separated, roughly chopped, with a few leaves reserved to serve
    • 1 stem lemongrass, outer skin discarded, chopped
    • ½ Thai red chilli, roughly chopped
    • 1 garlic clove, chopped
    • 1 essential limes, zest of all, juice of 1½, ½ cut into wedges
    • 1 tbsp Essential Olive Oil
    • 400g pork fillet, cut into 1-2cm slices
    • 4 tbsp natural yogurt

    Method

    1. Cook the beans in a large pan of boiling salted water for 4 minutes until tender. Use a slotted spoon to transfer them to a colander; refresh under cold water and set aside. Add the rice to the boiling water; cook for 7-8 minutes.

    2. Meanwhile, put the coriander stems, lemongrass, chilli, garlic, lime zest and 2 tbsp water in the small bowl of a food processor. Whizz to a paste then season. Toss the beans with the paste and ½ the chopped coriander leaves.

    3. Heat the oil in a frying pan over a medium heat. Season the pork and fry for 2-4 minutes each side, until no pink meat remains and the juices run clear. Pour over ½ the lime juice; transfer to a plate; rest for 2 minutes. Stir the remaining lime juice and chopped coriander into the yogurt. Serve the pork with the rice, beans, yogurt and lime wedges; topped with the reserved coriander leaves.

    Nutritional

    Typical values per serving when made using specific products in recipe

    Energy

    2,092kJ/ 496kcals

    Fat

    11g

    Saturated Fat

    3.5g

    Carbohydrates

    64g

    Sugars

    4.3g

    Fibre

    3.7g

    Protein

    32g

    Salt

    0.2g