| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Food networ, Food7 | 6 | Servings | |
INGREDIENTS
| 3 | 340 g pork fillets | |
| 2 | T | Oil |
| 150 | Olive oil | |
| 1 | Lemon, zest finely grated | |
| 1 | Sprig thyme, finely chopped | |
| Freshly ground black pepper | ||
| 150 | Water | |
| 2 | Cloves garlic, peeled | |
| 1 | 400 g tin butter beans | |
| drained and rinsed | ||
| Finely grated zest of 1/2 | ||
| lemon | ||
| Salt and freshly ground | ||
| black pepper | ||
| 1/2 | T | Thyme, chopped |
| 1 | Quantity of pesto |
INSTRUCTIONS
Trim the pork fillets and cut each into 6 medallions. Mix together all the marinade ingredients and pour over the pork medallions. Cover and leave to marinate for at least 30 minutes or overnight in the fridge. Make the butter bean mash, put the water and garlic into a saucepan, bring to the boil and add the butter beans. Reduce the heat and simmer until the beans are falling apart and the garlic is soft. Sieve the mixture and return to the rinsed-out pan. Add the zest and lemon juice and season to taste with salt and pepper. Add the thyme. Lift the pork from the marinade and drain well. Season with salt and pepper. Heat the oil in a large frying pan, add the medallions, a few at a time and fry until they are golden brown and just cooked. To serve, put 3 medallions on each of the individual plates with a portion of the butter bean mash and a spoonful of pesto beside each serving. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 109
Calories From Fat: 56
Total Fat: 6.4g
Cholesterol: 30.7mg
Sodium: 72.4mg
Potassium: 222.2mg
Carbohydrates: 3.2g
Fiber: 1.4g
Sugar: <1g
Protein: 10.8g