Zesty pork with spinach and butter beans
Lean pork fillet
500 g, (buy 550g), fat trimmed
Nando's Marinade, Peri Peri, Lemon and Herb
Baby spinach leaves
Butter beans, canned, drained and rinsed
2 can(s), 400g size can
Fresh lemon rind
2 tsp, finely grated
1 x 3 second spray(s)
- Place pork in a shallow bowl and pour over marinade. Turn to coat, then cover and set aside to marinate at room temperature for 20 minutes.
- Preheat oven to 220°C. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook pork for 5 minutes, turning frequently, or until browned all over. Remove pork from pan and wrap in foil. Place on a baking tray and bake for 18-20 minutes, turning halfway. Set aside to rest for 5 minutes, then remove foil and cut into 12 equal slices.
- Meanwhile, cook spinach with a splash of water in a large saucepan over medium heat —you may need to do this in batches. Drain any excess liquid from pan. Add beans and season with salt and pepper. Stir to combine. Remove from heat and stir in lemon rind and juice.
- Serve spinach and butter beans with pork and drizzle over any resting juices. Serve with lemon wedges.