• 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


  1. 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.

  2. 2

    Meanwhile, mix half of both zests with the crushed peppercorns; press on to the pork.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Nutritional Details

Each serving provides
  • Energy 1608kj 384kcal 19%
  • Fat 10.3g 15%
  • Saturates 2.6g 13%
  • Sugars 12.5g 14%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 423kj/101kcal

Each serving provides

32.0g carbohydrate 6.3g fibre 37.7g protein

Also in these Scrapbooks

Back to top