Herb crusted pork, cannellini mash & garlic kale

Name: Herb crusted pork, cannellini mash & garlic kale
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 450 g pork fillet, lean, trimmed of fat; 4 tsp extra virgin olive oil, plus an extra tbsp to serve (optional); 2 lemons; 4 tsp Cooks’ Ingredients Organic Dried Mixed Herbs; 3 cloves garlic, crushed; 2 tsp chopped rosemary leaves; 400 g cans cannellini beans, drained; 2 tbsp Dijon mustard; 200 ml vegetable stock; 150 g kale, shredded; 1 pinch chilli flakes

Seasoned, juicy pork served on a bed of hearty cannellini mash flavoured with mustard and lemon, with a helping of garlic kale.

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Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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450g pork fillet, lean, trimmed of fat
4 tsp extra virgin olive oil, plus an extra tbsp to serve (optional)
2 lemons
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
1 pinch chilli flakes

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.

Typical values per serving when made using specific products in recipe