This delicious, great-looking pork dish is a modern alternative to the Sunday roast. Serve as an easy but elegant meal for friends.


  • Marinade

  • 1 jar of roasted peppers in oil

  • 1 red chilli, halved lengthways and seeded

  • 2 cloves garlic

  • 30ml extra virgin olive oil

  • For the pork

  • 1/2 tsp sea salt

  • 2 pork tenderloin

  • 1 lb. green beans, cut into 2" pieces

  • 1 (16oz) can chick peas, drained

  • 1 jar of grilled and marinated artichokes, drained

  • 4 spring onions, sliced

  • Salt and pepper

  • Dressing

  • 3 tbsp Extra virgin olive oil

  • 1 tbsp red wine or cider vinegar

  • 1 tbsp lemon juice

  • 1 clove garlic, minced


  • 1.

    To make the marinade put the roasted peppers, chilli, salt, garlic and oil in a blender and blend until smooth (The paste will keep in the refrigerator for up to 4 days). Smother the pork fillets in the paste and rub well. Cover and place in the fridge. The longer the pork has to marinate the better the flavour so if possible leave overnight. When ready, wipe off any excess marinade and cook the fillets for about 20 minutes on a hot griddle turning regularly. Allow to rest.

  • 2.

    For the salad, cook the beans for about 2-3 minutes in boiling water until al-dente; drain, rinse under cold water and drain again. Put beans, artichokes, spring onions and chick peas in bowl and season. Whisk the oil, vinegar, lemon juice and garlic until smooth and toss together with all the other salad ingredients. Carve the pork into thick slices and serve with a generous helping of salad.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1400kj
  • Fat Total 60g
  • Saturated Fat 11g
  • Protein 128g
  • Carbohydrate 89g
  • Sugar 26g
  • Sodium 2931mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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