Chilli Chive Pork Fillet
with potatoes and green beans0.0(0)
Calories
:
647 kcalProtein
:
41.4g proteinTotal
:
25 minutesDifficulty
:
EasyOptional Spice
Protein Rich
Allergens:
- Barley
- Cereals containing gluten
- Wheat
- Milk
This rich and creamy pork and potato dish is deceptively easy to prepare. If you're looking for a simple and satisfying weeknight meal you don't need to spend hours in the kitchen making then this recipe is definitely one to try!
Ingredients
Serving amount
600 grams
Potatoes
½ unit(s)
Chilli
10 grams
Chives
1 unit(s)
Garlic
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
110 grams
Creme Fraiche
(Contains: Milk)
300 grams
Pork Fillet
75 grams
Green Beans
1 unit(s)
Carrot
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)2708 kJ
Energy (kcal)647 kcal
Fat22.9 g
of which saturates12.7 g
Carbohydrate70.6 g
of which sugars7.7 g
Dietary Fiber7.6 g
Protein41.4 g
Salt1 g
Potassium1045.2 mg
Calcium11.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
•Colander
•Pot with Lid
Cooking steps
1
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- When boiling, add the potatoes to the water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Season to taste with salt, pepper and a knob of butter. Cover to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, halve and deseed the chilli. Finely chop half (double for 4p).
- Finely chop the chives (use scissors if you prefer).
- Peel and grate the garlic (or use a garlic press).
- Trim the green beans.
- Trim the carrot and halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Season the pork with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat.
- Once the oil is hot, sear the pork, fat-side down, until crispy, 2-3 mins.
- Once seared, fry until cooked, 4-5 mins on each side.
- When the pork is cooked, transfer to a plate, cover and allow to rest. IMPORTANT: Pork is cooked when no longer pink in the middle.
4
- Return the pan to medium-high heat with a drizzle of oil.
- Once the pan is hot, add the green beans and carrots.
- Fry until starting to char, 2-3 mins.
- Stir in the garlic, lower the heat to medium and cook for 1 min. Then add a splash of water and cover with a lid or some foil.
- Cook until tender, 4-5 mins. Once cooked, remove from the pan and cover to keep warm.
5
- Return the pan to medium heat with a drizzle of oil if necessary.
- When hot, add the chopped chilli (use less if you don't like spice) and garlic to the pan. Fry until fragrant, 1 min.
- Add the creme fraiche, chicken stock and half the chives to the pan.
- Bring to the boil and simmer until slightly reduced, 3-4 mins.
- Season to taste with pepper then remove the pan from the heat.
6
- Divide the veg and potatoes between plates.
- Serve the pork alongside.
- Spoon the chilli chive sauce over the top.
- Finish with a sprinkling of remaining chives.
