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Herb crusted pork, cannellini mash & garlic kale
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450g pork fillet, lean, trimmed of fat
4 tsp extra virgin olive oil, plus an extra tbsp to serve (optional)
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
Pinch of chilli flakes
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.
Typical values per serving:
1 of your 5 a day; a source of fibre.
This recipe was first published in November 2018.