• Pork With Warm Brussels Sprout Salad
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Pork With Warm Brussels Sprout Salad

Pork With Warm Brussels Sprout Salad

  1. 1 tbsp Walnuts
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 tsp Red Wine Vinegar - PANTRY ITEM
  4. 1 Each Honey Sachet
  5. 50 g Green Beans
  6. 150 g Free Range Pork Scotch Fillet
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 150 g Chat Potatoes
  9. 10 g Butter - PANTRY ITEM
  10. 75 g Brussels Sprouts
  1. 2 tbsp Walnuts
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 2 tsp Red Wine Vinegar - PANTRY ITEM
  4. 1 Each Honey Sachet
  5. 100 g Green Beans
  6. 300 g Free Range Pork Scotch Fillet
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 300 g Chat Potatoes
  9. 20 g Butter - PANTRY ITEM
  10. 150 g Brussels Sprouts
  1. 3 tbsp Walnuts
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 3 tsp Red Wine Vinegar - PANTRY ITEM
  4. 2 Each Honey Sachet
  5. 150 g Green Beans
  6. 450 g Free Range Pork Scotch Fillet
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 450 g Chat Potatoes
  9. 30 g Butter - PANTRY ITEM
  10. 225 g Brussels Sprouts
  1. 4 tbsp Walnuts
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 4 tsp Red Wine Vinegar - PANTRY ITEM
  4. 2 Each Honey Sachet
  5. 200 g Green Beans
  6. 600 g Free Range Pork Scotch Fillet
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 600 g Chat Potatoes
  9. 40 g Butter - PANTRY ITEM
  10. 300 g Brussels Sprouts
  1. 6 tbsp Walnuts
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 6 tsp Red Wine Vinegar - PANTRY ITEM
  4. 3 Each Honey Sachet
  5. 300 g Green Beans
  6. 900 g Free Range Pork Scotch Fillet
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 900 g Chat Potatoes
  9. 60 g Butter - PANTRY ITEM
  10. 450 g Brussels Sprouts

Prep:

  1. Chop walnuts (or bash in the bag. ).
  2. Pop a pan of salted water on to boil for sprouts.
  3. Wash, trim and halve green beans.
  4. Trim and peel tough outer layer from sprouts then halve lengthways.
  5. Quarter potatoes.
  6. Season pork with salt & pepper.

Method:

  1. Boil sprouts for 4 minutes then add beans for a further 2 or 3 minutes until just tender. Drain well and cover to keep warm.
  2. Meanwhile, make the dressing. Melt butter with walnuts in a frying pan over a medium heat. Cook, stirring occasionally for 2 to 3 minutes, or until butter is browned, foaming and smells nutty. Immediately remove from heat. Stir in honey and vinegar. Season with salt & pepper.
  3. Pour warm dressing over sprouts and beans. Toss well. Serve with potatoes and pork.
  4. Half cover potatoes with salted water, bring to the boil and cook for about 6 minutes until tender. Drain. Cover to keep warm.
  5. Heat an oiled non stick frying pan over a medium heat. Add pork and cook for about 5 minutes on each side, or until cooked through.
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