Cajun Pork Fillet Traybake with Vegetables
Prep time: 10 mins
Cooking time: 25 mins
Easy
Serves:
4
Pork Pasta Salad with Mango and Lime
Add to list
Cook time: 10 mins
Serves: 2
Cooking Skill: Easy
Ingredients
225g
lean pork fillet, trimmed and cut into medallions
Zest
and juice of 2 limes
Black pepper
1
mango peeled, seed removed and sliced
2 tablespoons
freshly chopped mint
225g
large pasta shapes
1x 300g
flageolet beans, drained and rinsed
Handful spinach leaves
Method
Step 1
Put the medallions in a non-metallic dish. Add half the lime zest and juice. Season. Cover and marinate in the fridge for 15-20 minutes.
Step 2
Cook the pasta shapes according to pack instructions.
Step 3
To make the dressing; Put the mango in a food processor and add mint and the remaining lime zest and juice. Whizz together to form a smooth dressing.
Step 4
Heat a wok or griddle pan until hot. Remove the pork from the marinade. Discard the marinade. Cook the medallions for 2-4 minutes each side until lightly browned.
Step 5
Transfer the pasta to a large serving bowl with the pasta, pork, beans and a handful of baby spinach leaves. Toss gently and serve with a large dollop of dressing.
Method
Step 1
Put the medallions in a non-metallic dish. Add half the lime zest and juice. Season. Cover and marinate in the fridge for 15-20 minutes.
Step 2
Cook the pasta shapes according to pack instructions.
Step 3
To make the dressing; Put the mango in a food processor and add mint and the remaining lime zest and juice. Whizz together to form a smooth dressing.
Step 4
Heat a wok or griddle pan until hot. Remove the pork from the marinade. Discard the marinade. Cook the medallions for 2-4 minutes each side until lightly browned.
Step 5
Transfer the pasta to a large serving bowl with the pasta, pork, beans and a handful of baby spinach leaves. Toss gently and serve with a large dollop of dressing.
Pork Pasta Salad with Mango and Lime
Ingredients
- 225g lean pork fillet, trimmed and cut into medallions
- Zest and juice of 2 limes
- Black pepper
- 1 mango peeled, seed removed and sliced
- 2 tablespoons freshly chopped mint
- 225g large pasta shapes
- 1x 300g flageolet beans, drained and rinsed
- Handful spinach leaves
Method
Step 1
Put the medallions in a non-metallic dish. Add half the lime zest and juice. Season. Cover and marinate in the fridge for 15-20 minutes.
Step 2
Cook the pasta shapes according to pack instructions.
Step 3
To make the dressing; Put the mango in a food processor and add mint and the remaining lime zest and juice. Whizz together to form a smooth dressing.
Step 4
Heat a wok or griddle pan until hot. Remove the pork from the marinade. Discard the marinade. Cook the medallions for 2-4 minutes each side until lightly browned.
Step 5
Transfer the pasta to a large serving bowl with the pasta, pork, beans and a handful of baby spinach leaves. Toss gently and serve with a large dollop of dressing.
EXPLORE OUR RECIPE COLLECTIONS
Discover our collections of recipes for all occasions, seasons and your favourite pork cuts here.
Recipe collectionsDISCOVER PORK
View the range of versatile cuts and cooking techniques for delicious pork.
Discover PorkWHAT WE DO HERE AT LOVE PORK
Sharing quick & easy pork recipe inspiration & cooking advice.
What we do