Pork Fillet Medallions With Green Bean Salad

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Try this seasonal salad with pork fillet medallions, green and broad beans drizzled with a minty, zesty dressing.

Prep time: 10 mins

Cook time: 10 mins

Serves: 2

Cooking Skill: Easy

Ingredients

225g lean pork fillet tenderloin, 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

Step 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.

Step 2

Place the green and broad beans into boiling water and gently cook for 2-3 minutes. Cool quickly.

Step 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.

Step 4

To prepare the dressing, mix together the remaining lemon zest and juice and 1 tablespoon freshly chopped mint.

Step 5

Pile the beans and pork into a salad bowl, drizzle over the dressing and finish with extra fresh mint leaves.

Step 6

Serve the salad with crusty bread.

Method

Step 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.

Step 2

Place the green and broad beans into boiling water and gently cook for 2-3 minutes. Cool quickly.

Step 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.

Step 4

To prepare the dressing, mix together the remaining lemon zest and juice and 1 tablespoon freshly chopped mint.

Step 5

Pile the beans and pork into a salad bowl, drizzle over the dressing and finish with extra fresh mint leaves.

Step 6

Serve the salad with crusty bread.

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