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French-style pork

French-style pork

3
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate
With tender pork, hearty beans, smoked bacon and chopped tomatoes, this richly-flavoured dish is just the ticket on a chilly evening.

Ingredients

Pork fillet or tenderloin, raw

475 g, (use 500g), fat trimmed, cut into 3cm pieces

Eschalot(s)

4 whole, thinly sliced

Garlic

2 clove(s), crushed

Smoked short cut bacon

90 g, (use 100g), fat trimmed, chopped

Fresh thyme

1 tsp, (4 sprigs)

Fresh rosemary

½ tsp, (1 sprig)

Fresh bay leaf

1 whole

Tomato paste

1 tbs

Canned diced tomatoes

1 400g can, (1 x 400g can)

Chicken stock cube

1 individual, gluten-free variety, to make 300ml stock

Canned cannellini beans, rinsed, drained

1 400g can, (1 x 400g can)

Fresh flat-leaf parsley

2 tbs, chopped, plus extra to serve

Oil spray

2 x 3 second spray(s)

Instructions

  1. Lightly spray a large, deep non-stick frying pan with oil and heat over medium heat. Cook pork in 2 batches, turning occasionally, for about 5 minutes or until evenly browned. Remove from pan and set aside.
  2. Lightly spray pan again with oil. Cook eschalots, stirring occasionally for 2-3 minutes, until light golden. Add garlic and bacon and cook, stirring occasionally for 2 minutes. Stir in thyme, rosemary, bay leaf and tomato paste and cook for a further 1 minute. Stir in tomatoes and stock, season with pepper and simmer for 10 minutes.
  3. Return pork to pan with cannellini beans. Simmer for 5 minutes or until pork is cooked through, stirring occasionally. Remove and discard thyme, rosemary and bay leaf. Stir in parsley. Serve sprinkled with extra parsley.

Notes

TIP: Serve each portion with a wholemeal dinner roll. To freeze: Transfer any leftovers to a reusable container and cool. Cover and freeze for up to 2 months. Defrost in the fridge overnight and reheat over low heat on the stovetop until thoroughly heated.

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