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Punchy herb pork & white beans
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Elevate pork cutlets with a zesty Italian herb marinade featuring sage, rosemary, garlic, and crispy pancetta.
Ingredients:
  • 4 garlic cloves
  • 20.00 ml fresh rosemary leaves
  • 20.00 ml chopped fresh sage leaves
  • 4 pork cutlets, French trimmed
  • 42.00 gm lemon juice
  • 85g mild pancetta, coarsely chopped
  • 1 red onion, finely chopped
  • 1 red capsicum, finely chopped
  • 400g can cannellini beans, rinsed, drained
  • 60g baby spinach leaves
Instructions:
  • In a mortar, combine 3 garlic cloves, 1 1/2 tablespoons oil, half of the rosemary, and half of the sage. Crush with a pestle until blended. Season with salt and pepper. Transfer the mixture to a large bowl, then add the pork. Toss well to coat the pork evenly. Let it marinate for 5 minutes.
  • 1. Preheat a large frying pan over medium heat. Sear pork on all sides for 8 minutes or until perfectly cooked. Squeeze fresh lemon juice over the pork. Plate the pork and pour the flavorful pan juices into a bowl. Cover both with foil to preserve warmth.
  • Finely chop the garlic, rosemary, and sage. Heat the remaining oil over medium heat. Sauté the pancetta until golden, about 2 minutes. Add the onion, capsicum, garlic, rosemary, and sage, and cook until soft, about 5 minutes. Stir in the beans for 2 minutes, then add the spinach and cook until just wilted, about 1 minute. Season with pepper to taste.
  • Serve the bean mixture on plates, top with the pork cutlets, and generously drizzle with the flavorful pan juices.

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