A quick and easy mid week dish, perfect for when you are in a hurry but want something really tasty meal. Its relatively cheap as 350g of pork fillet will feed 4 people. The key to this is making sure that you remove any fat or skin that has been left on the pork fillet as that can become tough when you are cooking it -so remove from packaging and clean it up using a sharp knife.
Serves: 3 – 4 depending on your appetite
350g miniature new potatoes
150g fine green beans (topped and tailed)
350g – 400g pork fillet
A small bunch of parsley (leaves only finely chopped)
1 large squidge of honey
1 tsp black peppercorns
1 tsp fennel seeds
3 tbsp olive oil
Tidy up the pork, as described above and then slice into round medallions about 2 cm thick. You will need 8 slices. Put the peppercorns and fennel seeds into a pestle and mortar and grind until you have a rough powder. Zest the lemon and add half to the mortar and grind again. Press this mixture onto both sides of the pork.
Put the potatoes into a saucepan, boil half a kettle full of water and pour over the potatoes. Bring back to the boil, add some sea salt and cook for around 15 – 20 mins, until they are just tender. Put the beans in a steamer and add on top of the potatoes about 8 minutes before they are cooked.
Put the remaining lemon zest into a bowl, add the juice from half of the lemon, the chopped parsley, along with 2 tablespoons of olive oil and mix well.
Heat 1 tablespoon of olive oil in a pan and add the medallions. Cook for around 3 minutes on each side until cooked through.Add the zest from the orange, the juice of the orange and the remaining half of lemon juice to the pan. Add a good squidge of honey and stir the sauce well. Allow it to bubble and thicken while you finish the vegetables.
Remove the cooked beans from the pan, drain the potatoes and crush lightly with a fork, add the lemon dressing. Serve the pork with the green beans and and potatoes and drizzle the with the sauce around the pork. Dust with chopped parsley for colour.