| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Food networ, Food7 |
6 |
servings |
INGREDIENTS
| 3 |
|
340 g pork fillets |
| 2 |
tb |
Oil |
| 150 |
ml |
Olive oil |
| 1 |
|
Lemon; zest finely grated |
| 1 |
|
Sprig thyme; finely chopped |
|
|
Freshly ground black pepper |
| 150 |
ml |
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 |
tb |
Thyme; chopped |
| 1 |
|
Quantity of pesto |
INSTRUCTIONS
MARINADE
BUTTER BEAN MASH
TO SERVE
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.
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