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Pork With Warm Brussels Sprout Salad

Pork With Warm Brussels Sprout Salad

Ingredients for One

  1. 150 grams free range pork scotch fillet
  2. 150 grams chat potatoes
  3. 75 grams Brussels sprouts
  4. 50 grams green beans
  5. 1 tbsp walnuts
  6. 0.5 honey sachet
  7. 15 grams butter - PANTRY ITEM
  8. 0.5 tsp red wine vinegar - PANTRY ITEM
  9. extra virgin olive oil - PANTRY ITEM
  10. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams free range pork scotch fillet
  2. 300 grams chat potatoes
  3. 150 grams Brussels sprouts
  4. 100 grams green beans
  5. 2 tbsp walnuts
  6. 1 honey sachet
  7. 20 grams butter - PANTRY ITEM
  8. 2 tsp red wine vinegar - PANTRY ITEM
  9. extra virgin olive oil - PANTRY ITEM
  10. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams free range pork scotch fillet
  2. 600 grams chat potatoes
  3. 300 grams Brussels sprouts
  4. 200 grams green beans
  5. 4 tbsp walnuts
  6. 2 honey sachet
  7. 40 grams butter - PANTRY ITEM
  8. 4 tsp red wine vinegar - PANTRY ITEM
  9. extra virgin olive oil - PANTRY ITEM
  10. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams free range pork scotch fillet
  2. 900 grams chat potatoes
  3. 450 grams Brussels sprouts
  4. 300 grams green beans
  5. 6 tbsp walnuts
  6. 3 honey sachet
  7. 60 grams butter - PANTRY ITEM
  8. 6 tsp red wine vinegar - PANTRY ITEM
  9. extra virgin olive oil - PANTRY ITEM
  10. salt & pepper - PANTRY ITEM

Prep:

  1. quarter potatoes
  2. trim and peel tough outer layer from sprouts then halve lengthways
  3. wash, trim and halve green beans
  4. pop a pan of salted water on to boil for sprouts
  5. chop walnuts (or bash in the bag!)
  6. season pork with salt & pepper

Method:

  1. Half cover potatoes with salted water, bring to the boil and cook for about 6 minutes until tender. Drain. Cover to keep warm.
  2. 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.
  3. 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.
  4. 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.
  5. Pour warm dressing over sprouts and beans. Toss well. Serve with potatoes and pork.
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