World Cuisine

Lemon and Rosemary Pork with Cannellini Bean Salad

cook 30 mins
  • 1 tablespoon olive oil
  • 2 teaspoons finely chopped rosemary
  • 4 garlic cloves, crushed
  • grated rind and juice of 1 lemon
  • 4 boneless pork steaks, about 150 g (5 oz) each
  • 1 red onion, sliced
  • 2 tablespoons sherry vinegar
  • 2 x 400 g (13 oz) cans cannellini beans, drained and rinsed
  • 110 g (3 3/4 oz) mixed salad leaves
  • Mix together the olive oil, rosemary, garlic and lemon juice in a non-metallic bowl. Add the pork steaks and toss in the oil to coat. Leave to stand for 10 minutes.
  • Heat a griddle pan and cook the pork steaks for 3–4 minutes on each side, until cooked through. Remove from the pan and keep warm.
  • Pour the remainder of the marinade into the pan, add the onion and cook for 2–3 minutes, then pour in the sherry vinegar and boil for 1–2 minutes.
  • Stir in the drained cannellini beans and heat through.
  • Toss the beans with the salad leaves and serve with the pork.
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