French-style pork
3
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
With tender pork, hearty beans, smoked bacon and chopped tomatoes, this richly-flavoured dish is just the ticket on a chilly evening.
Ingredients
Lean pork fillet
475 g, (use 500g), fat trimmed, cut into 3cm pieces
Eschalot(s)
4 whole, thinly sliced
Garlic
2 clove(s), crushed
Smoked short cut bacon
90 g, (use 100g), fat trimmed, chopped
Fresh thyme
1 tsp, (4 sprigs)
Fresh rosemary
½ tsp, (1 sprig)
Fresh bay leaf
1 whole
Tomato paste
1 tbs
Canned diced tomatoes
1 can(s), (1 x 400g can)
Chicken stock cube
1 individual, gluten-free variety, to make 300ml stock
Canned cannellini beans, rinsed, drained
1 can(s), (1 x 400g can)
Fresh flat-leaf parsley
2 tbs, chopped, plus extra to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
Lightly spray a large, deep non-stick frying pan with oil and heat over medium heat. Cook pork in 2 batches, turning occasionally, for about 5 minutes or until evenly browned. Remove from pan and set aside.
2
Lightly spray pan again with oil. Cook eschalots, stirring occasionally for 2-3 minutes, until light golden. Add garlic and bacon and cook, stirring occasionally for 2 minutes. Stir in thyme, rosemary, bay leaf and tomato paste and cook for a further 1 minute. Stir in tomatoes and stock, season with pepper and simmer for 10 minutes.
3
Return pork to pan with cannellini beans. Simmer for 5 minutes or until pork is cooked through, stirring occasionally. Remove and discard thyme, rosemary and bay leaf. Stir in parsley. Serve sprinkled with extra parsley.
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