Photo of Griddled pork with smoky baked beans by WW

Griddled pork with smoky baked beans

Points® value
Total Time
40 min
10 min
30 min
If you’ve never made your own baked beans before, you don’t know what you’re missing. Easy, delicious and just as tasty served on toast as they are with this pork


Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, finely diced


2 clove(s)

Haricot Beans, cooked

2 can(s), large, drained

Cherry Tomatoes

400 g


1 tablespoon(s), level, smoked paprika


1 tablespoon(s), level

Worcestershire Sauce

1 tablespoon(s)

Dijon Mustard

1 tablespoon(s), level

White Wine Vinegar

1 tablespoon(s)

Pork Loin Steak, Lean, raw

4 medium

Broccoli, raw

200 g, tenderstem


  1. Mist a large, nonstick pan with cooking spray and cook the onion over a medium-high heat for 6-8 minutes, until soft and just starting to colour
  2. Add the garlic and cook for 2 minutes, then stir in the beans, tomatoes, paprika, treacle, Worcestershire sauce, mustard and vinegar. Bring to a simmer then reduce the heat and cook for 20 minutes, or until the sauce is thickened and reduced. Season to taste.
  3. Meanwhile, mist a non-stick griddle pan with cooking spray and heat over a medium heat. Griddle the pork for 10 minutes, turning once, until cooked through, then remove from the pan and set aside to rest while you cook the broccoli.
  4. Bring a large pan of water to the boil, add the broccoli and cook for 3-4 minutes, or until just tender. Drain and serve with the pork and beans.


Prefer chicken to pork? Simply swap one pork steak for a 150g skinless chicken breast fillet. Make a double batch of the beans and keep in an airtight container in the fridge for up to 3 days.