Pork Fillet Medallions With Green Bean Salad
cooking time
10 minutes
cooking skill
Easy
serves
2 people
Ingredients
- 225g lean pork fillet, cut into thin medallions
- Zest and juice of 1 lemon
- 2 garlic cloves, peeled and sliced
- Black pepper
- 100g green beans
- 100g broad beans
- 4 tablespoons natural yogurt
- 2 tablespoons of fresh mint leaves
Method
1
Put the pork medallions into a shallow bowl. Add the half lemon zest and juice, garlic and seasoning. Mix gently, cover and marinate in the fridge for 20 minutes.
2
Place the green and broad beans into boiling water and gently cook for 2-3 minutes. Cool quickly.
3
Heat wok or griddle pan. Remove the medallions from the marinade and cook for 2-4 minutes on each side with the garlic until lightly brown.
4
To prepare the dressing, mix together the remaining lemon zest and juice and 1 tablespoon freshly chopped mint.
5
Pile the beans and pork into a salad bowl, drizzle over the dressing and finish with extra fresh mint leaves.
6
Serve the salad with crusty bread.
