1
/
of
1
Pork With Warm Brussels Sprout Salad
Pork With Warm Brussels Sprout Salad
Ingredients for One
Ingredients for One
- 150 grams free range pork scotch fillet
- 150 grams chat potatoes
- 75 grams Brussels sprouts
- 50 grams green beans
- 1 tbsp walnuts
- 0.5 honey sachet
- 15 grams butter - PANTRY ITEM
- 0.5 tsp red wine vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Two
Ingredients for Two
- 300 grams free range pork scotch fillet
- 300 grams chat potatoes
- 150 grams Brussels sprouts
- 100 grams green beans
- 2 tbsp walnuts
- 1 honey sachet
- 20 grams butter - PANTRY ITEM
- 2 tsp red wine vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Three
Ingredients for Three
- 600 grams free range pork scotch fillet
- 600 grams chat potatoes
- 300 grams Brussels sprouts
- 200 grams green beans
- 4 tbsp walnuts
- 2 honey sachet
- 40 grams butter - PANTRY ITEM
- 4 tsp red wine vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Four
Ingredients for Four
- 900 grams free range pork scotch fillet
- 900 grams chat potatoes
- 450 grams Brussels sprouts
- 300 grams green beans
- 6 tbsp walnuts
- 3 honey sachet
- 60 grams butter - PANTRY ITEM
- 6 tsp red wine vinegar - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Prep:
- quarter potatoes
- trim and peel tough outer layer from sprouts then halve lengthways
- wash, trim and halve green beans
- pop a pan of salted water on to boil for sprouts
- chop walnuts (or bash in the bag!)
- season pork with salt & pepper
Method:
- Half cover potatoes with salted water, bring to the boil and cook for about 6 minutes until tender. Drain. Cover to keep warm.
- 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.
- 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.
- 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.
- Pour warm dressing over sprouts and beans. Toss well. Serve with potatoes and pork.
