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.

  • 20 mins preparation
  • Serves 4
  • Print


Pork fillet with warm bean salad
  • 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
  • 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.

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