• 56 g fresh flat-leaf parsley
  • 10 g fresh thyme, leaves picked
  • 2 garlic cloves, peeled
  • 1 tbsp olive oil
  • 500 g pork tenderloin fillet
  • 3 celery sticks, finely chopped
  • 0.5 tbsp mustard seeds
  • 410 g tin butterbeans, drained and rinsed
  • 410 g tin aduki beans, drained and rinsed
  • 175 ml bottle fresh vinaigrette dressing


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6.



  2. 2

    Whizz half the parsley with the thyme and garlic in a food processor until finely chopped. Put the herbs on a plate and roll the pork in them to coat well.

  3. 3

    Heat a large, non-stick, ovenproof frying pan over a medium-high heat and add half the oil. When hot, add the tenderloin and sear the meat on all sides for 5 minutes, then transfer to the oven and cook for 25 minutes. Rest the pork for 10 minutes before slicing thinly.

  4. 4

    Meanwhile, heat the remaining oil in a frying pan and lightly fry the celery with the mustard seeds. Mix in the beans and heat through for 2 minutes.

  5. 5

    Finely chop the remaining parsley. Mix with the vinaigrette in a bowl and pour 50ml into the beans. Serve the dressed beans with the pork and drizzle over more vinaigrette, as desired.

Nutritional Details

Each serving provides
  • Energy 2495kj 596kcal 30%
  • Fat 21.8g 31%
  • Saturates 2.6g 13%
  • Sugars 6.4g 7%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 582kj/139kcal

Each serving provides

39.0g carbohydrate 16.1g fibre 52.9g protein

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