Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
1109kj
264kcal
Spanish Pork with Butter Beans and Chorizo
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A tasty Spanish-inspired pork dish for all the family with delicious butter beans and chorizo.
Prep time: 10 mins
Cook time: 6 hrs and 0 mins
Serves: 4
Cooking Skill: Not Too Tricky
Ingredients
4 pork loin steaks, fat removed
50g
chopped chorizo
1 onion, peeled and sliced
1 red pepper, deseeded and cut into thin strips
2 teaspoons smoked paprika
1 x 400g can chopped tomatoes
1 x 400g can butter beans, drained
150ml hot vegetable or chicken stock
2 tablespoons freshly chopped parsley
Method
Step 1
Heat a non-stick frying or sauté pan with a lid, over a medium heat. Add the chorizo, onion and red pepper and cook for 3-4 minutes, stirring occasionally, until the chorizo has released its oil and the onion and pepper have softened. Remove from the pan to a plate and set aside.
Step 2
Add the pork steaks to the pan and cook for three minutes on one side, then turn over, and cook for 2 minutes. Return the chorizo and pepper mixture to the pan and stir in the paprika.
Step 3
Stir in the tomatoes, butter beans and stock. Bring to a simmer, then cover the pan with a lid and simmer for 5 minutes, until the steaks are cooked through and the juices run clear.
Step 4
Season to taste and sprinkle with the parsley. Divide between 4 plates and serve with seasonal green vegetables.
Tips and Serving Suggestions
Slow Cooker Method
For the slow cooker version, omit the stock.
Heat a large non-stick pan over moderate heat until hot. Cook the chorizo for 1-2 minutes, transfer to a slow cooker and add the onion, peppers, smoked paprika, chopped tomatoes and butter beans. Cook the steaks in the pan and brown for 1 minute on each side. Transfer to the slow cooker. Season. Cover and cook for 4-6 hours on HIGH or 8-10 hours on LOW, or according to the manufacturer’s instructions for your slow cooker. Garnish with the parsley and serve with green vegetables, mash, rice or crusty bread.
Each serving provides
Based on Loin steaks
13%
Fat
6.6g
9%
Saturates
23g
12%
Sugars
8.8g
10%
Salt
0.58g
10%
% of an adult's Reference intake
Typical energy values per 100g:
340kJ,
81kcal,
2g fat,
0.7g saturates
Each serving provides:
31.2g Protein,
16.2g Carbohydrate,
7.2g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Heat a non-stick frying or sauté pan with a lid, over a medium heat. Add the chorizo, onion and red pepper and cook for 3-4 minutes, stirring occasionally, until the chorizo has released its oil and the onion and pepper have softened. Remove from the pan to a plate and set aside.
Step 2
Add the pork steaks to the pan and cook for three minutes on one side, then turn over, and cook for 2 minutes. Return the chorizo and pepper mixture to the pan and stir in the paprika.
Step 3
Stir in the tomatoes, butter beans and stock. Bring to a simmer, then cover the pan with a lid and simmer for 5 minutes, until the steaks are cooked through and the juices run clear.
Step 4
Season to taste and sprinkle with the parsley. Divide between 4 plates and serve with seasonal green vegetables.
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