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Crumbed pork with lemony kale and cannellini
Crumbed pork with lemony kale and cannellini
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Prep Time:
18 minutes
Cook Time:
22 minutes
Total Time:
40 minutes
Herb dijon crusted pork with crispy lemon kale: a delicious midweek meal upgrade.
Ingredients:
  • 46.80 gm Dijon mustard
  • 1 egg
  • 50g (1 cup) panko breadcrumbs
  • 20.00 ml fresh rosemary leaves, finely chopped
  • 1/2 tsp fennel seeds
  • 1.20 gm sea salt
  • 50g (1/3 cup) plain flour
  • 2 x 350g pieces pork fillet
  • 80ml (1/3 cup) extra virgin olive oil, plus extra, to serve
  • 2 garlic cloves, crushed
  • 1 long fresh red chilli, thinly sliced, plus extra, to serve (optional)
  • 1 large lemon, rind finely grated, juiced
  • 1 bunch kale, leaves stripped, torn
  • 2 x 400g cans cannellini beans, rinsed, drained
Instructions:
  • 1. Preheat the oven to 180C/160C fan forced. 2. In a shallow bowl, whisk together mustard and egg. 3. Spread breadcrumbs on a plate. 4. Crush rosemary, fennel, and salt using a mortar and pestle, then add to the breadcrumbs and mix well. 5. Place flour on a separate plate.
  • Coat the pork in flour, dip in egg mixture, then press into breadcrumbs until fully coated.
  • Heat 2 tablespoons of oil in a non-stick ovenproof frying pan until sizzling. Sear pork on all sides for 6 minutes until golden brown. Transfer the pan to the oven and bake for 8-10 minutes until pork is cooked through. Let it rest for 5 minutes before slicing and serving.
  • Next, warm the remaining 2 tablespoons of oil in a frying pan over medium heat. Add the garlic, chili, and zest. Stir and cook for 30 seconds until fragrant. Toss in the kale and stir for 2 minutes until it wilts. Mix in the beans and cook for another 2 minutes until heated through. Squeeze in the lemon juice, season to taste, and stir for 1-2 minutes until the beans reach a creamy consistency.
  • Serve the kale mixture on plates, top with the pork, drizzle with extra oil, and sprinkle with more chili, if desired.

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