Marinated pork with butter bean mash & green beans
A juicy pork loin steak coated in a heavenly combination of wholegrain mustard and honey, with a creamy butterbean mash, a protein packed alternative to mashed potato.
- 340 g pork loin
- 120 g green beans
- 200 g cherry tomatoes
- 150 g butterbeans (drained)
- 1.5 tbsp honey
- 1 tbsp wholegrain mustard
- handful parsley
- Sea salt & black pepper
- Coconut oil / olive oil
- Preheat the oven to 180C / gas mark 4.
- Trim the green beans and finely chop the parsley.
- Mix the wholegrain mustard with the honey in a bowl.
- Place the green beans and tomatoes on a baking tray. Drizzle over 1 tsp oil and place in the oven for 10-15 mins. When cooked, remove from the oven and keep warm.
- Season both sides of the pork with sea salt and black pepper. Heat a frying pan with 1/2 tbsp oil on a high heat and add the pork loin. Fry for 5 mins each side. Then pour the honey and mustard sauce over the pork in the pan and cook for a further 3 mins until the pork is cooked through. Remove from the pan and leave to rest.
- Meanwhile, boil a kettle and drain the butter beans. In a saucepan, add the butter beans and 100ml boiling water and cook on a low heat for 5 mins. Then mash the butter beans with a potato masher or the back of a fork. Season and stir in the chopped parsley.
- Thinly slice the pork. To serve, spoon the butter bean mash onto a warm plate, and place the pork slices on top. Serve alongside the roasted green beans and tomatoes.