This delicious, great-looking pork dish is a modern alternative to the Sunday roast. Serve as an easy but elegant meal for friends.
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.
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 analysis per serving (2 servings)
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.
Trending This Week