© J Sainsbury plc 2020
Citrus pepper pork with crushed potatoes
Citrus pepper pork with crushed potatoes
This is a wintry roast with a twist – citrus fruit juices complement the succulent pork while the peppercorns give the dish some festive heat
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Ready in 25 minutes
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Cooking time 10 minutes
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Prep time 15 minutes
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Serves 2
Ingredients
- 300 g baby new potatoes
- 200 g green beans, washed and halved
- Juice and zest of 1 orange
- Juice and zest of 1 lemon
- 0.5 tsp mixed peppercorns, crushed
- 300 g pack extra-lean pork fillet medallions
- 3 tsp olive oil
- 1 tbsp clear honey
Method
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1
Boil the potatoes in a pan of boiling salted water for 15 minutes. Add the green beans; cook for 4-5 minutes until just tender.
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2
Meanwhile, mix half of both zests with the crushed peppercorns; press on to the pork.
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3
Heat 1 teaspoon of olive oil in a nonstick frying pan, add the pork and fry over a high heat for 2 minutes each side.
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4
Put the remaining zest in a bowl with half the lemon juice. Mix with 2 teaspoons of olive oil to make a dressing; season.
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5
Whisk the rest of the lemon juice, the orange juice and honey together. Pour into the frying pan and bubble for 2-3 minutes until syrupy, turning the pork to glaze in the sauce.
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6
Remove the green beans with tongs, toss with the dressing and divide between 2 warmed plates, leaving any dressing in the bowl. Drain the potatoes, add to the bowl and crush lightly with a fork. Serve with the pork and sauce.
