Name: Pork fillet with warm bean salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 800 gram pork fillet; 1 tablespoon extra virgin olive oil; 2 small sticks (100g) celery, chopped finely; 1/4 small (25g) red onion, chopped finely; 2 tablespoon coarsely chopped fresh flat-leaf parsley; 1/4 cup (60ml) extra virgin olive oil, extra; 175 gram baby green beans, trimmed; 175 gram baby yellow beans, trimmed; 1 tablespoon lemon juice; 4 baby egg tomatoes, chopped

Pork fillet with warm bean salad

A succulent pork fillet is an excellent dish to serve as a busy midweek dinner - it's fast, easy, and - most importantly - delicious.

Serves 4

Prep

20M

Ingredients

800 gram pork fillet

1 tablespoon extra virgin olive oil

2 small sticks (100g) celery, chopped finely

1/4 small (25g) red onion, chopped finely

2 tablespoon coarsely chopped fresh flat-leaf parsley

1/4 cup (60ml) extra virgin olive oil, extra

175 gram baby green beans, trimmed

175 gram baby yellow beans, trimmed

1 tablespoon lemon juice

4 baby egg tomatoes, chopped

Method

1.Brush pork with oil; season with salt and pepper. Cook pork on heated grill pan (or pan-fry or barbecue) until browned all over and just cooked through, covering pork loosely with foil (this will help the pork to cook through without burning on the outside). Remove from the pan, cover; stand 5 minutes. Slice thickly.

2.Meanwhile, combine celery, onion, parsley, extra oil and salt and pepper to taste in a medium bowl.

3.Add beans to a small saucepan of boiling water; boil, uncovered, for about 2 minutes or until almost tender. Drain beans, add hot beans to celery mixture with lemon juice; toss gently to combine.

4.Serve bean salad with pork, sprinkled with tomato and extra parsley leaves. if desired.

Not suitable to freeze. Beans suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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