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Pork Scappati with Tomato Green Beans

This is a flavour-packed Italian recipe that is as smart as it is simple. It can be on your plate in 30 minutes. How's that for a speedy supper?


  • For the pork

  • 600g (1lb 5oz) pork fillet (tenderloin)

  • Sea salt and pepper

  • 1 tbsp stripped thyme leaves

  • 4 slices Mortadella

  • 150g (5oz) mozzarella, roughly chopped

  • 1 tbsp light olive oil

  • 150ml (5 floz) dry white wine

  • 2 tbsp lemon juice

  • 1 tbsp salted capers, rinsed

  • 1 tbsp butter

  • 2 tbsp roughly chopped parsley

  • 1 lemon, quartered

  • For the beans

  • 400g (14oz) fine green beans, topped but not tailed

  • 1 tbsp extra virgin olive oil

  • 2 garlic cloves, finely sliced

  • 200g (7oz) ripe cherry tomatoes, halved

  • salt and freshly ground black pepper

  • 2 tbsp walnut halves


  • For the pork:

  • 1.

    Pre-heat the oven to 200°C/Gas mark 6.

  • 2.

    Cut the pork into 4 pieces, then cut each piece horizontally and open like a book.

  • 3.

    Place each piece between two sheets of cling film and bash flat.

  • 4.

    Scatter with the thyme and season with salt and pepper.

  • 5.

    Place the mortadella on top of each fillet and scatter the cheese on top. Roll up tightly and secure with two strong toothpicks.

  • 6.

    Heat the oil in a frying pan and brown the pork on one side.

  • 7.

    Transfer to an oiled roasting pan and bake for 10 to 15 minutes or until cooked through.

  • 8.

    Add the white wine to the pan juices and boil for 1 minute. Add the capers, lemon juice and butter stirring at all times.

  • For the beans:

  • 1.

    Cook the green beans in simmering salted water for about 4 minutes or until tender.

  • 2.

    Heat the oil in a frying pan and cook the garlic for 30 seconds until golden.

  • 3.

    Add the cherry tomatoes and toss well until the tomatoes release their juices.

  • 4.

    Drain the beans and add to the pan.

  • 5.

    Season with salt and pepper and toss well.

  • 6.

    Scatter with walnuts and serve.

  • To serve:

  • 1.

    Thickly slice the pork, drizzle with sauce and serve with the beans and lemon wedges.

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