Pork with Italian Braised BeansJune 27, 2014
You’ve never experienced truly amazing beans until you’ve had them like this!
Ingredients for two people
|1||red onion, finely chopped|
|2||garlic cloves, peeled & crushed|
|1||capsicum, chopped into 2cm cubes|
|2 tsp||smoked paprika|
|1 tin||cannellini beans, strained & rinsed|
|1 tin||diced tomatoes|
|3 sprigs||rosemary, destemmed|
|450 g||pork tenderloin|
|60 g||rocket, washed|
Preheat the oven to 180ºC.
For the beans
Heat some oil in a small pot or casserole dish over medium-high heat. Add the onion, garlic, and capsicum – cook for 3 minutes. Add the smoked paprika and cook for a further minute. Now add the cannellini beans, tinned tomatoes, rosemary, and season well with salt and pepper. Leave to simmer for 15 minutes while you cook your pork fillet.
For the pork
Heat some oil in a pan over high heat. Season the pork fillet well with salt and pepper and sprinkle with the remaining rosemary. Place in the pan and cook for 2 minutes on either side. Transfer to a baking tray and place in the oven for 10 minutes. Remove from the oven and leave to rest while you plate up the italian beans. Cut the fillet into even slices.
Divide the beans between plates and serve equal portions of the fillet on the side of your Italian beans. Serve with a side of rocket and a drizzle of oil.
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