Here’s an amazing recipe that I’m sure will tantalise your taste buds – fresh string beans cooked in vegetable broth and tomato passata along with cubes of pork fillet. The earthy flavours from the vegetable broth combined with the buttery flavour of the string beans and the succulent cubes of pork fillet bring out the best in its ingredients.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Fresh Beans Pork Fillet
Servings: 5 People
Ingredients
- 750 g Pork Fillet , cut in 5cm chunks
- 2 Red Onions , peeled and cut in wedges
- 2 Cloves Garlic , peeled and cut in thick slices
- 1 Litre Vegetable Broth
- 400 ml Tomato Passata
- 1 tbsp Dijon Mustard
- 1 tbsp Dry Coriander , ground
- 1 tbsp Dry Oregano , ground
- 4 tbsp EVOO , Extra Virgin Olive Oil
- 25 ml Lemon Juice
- 1 ½ tsp Fine Sea Salt
- 1 tsp Freshly Ground Black Pepper
Instructions
- Add into the warm broth the mustard along with the coriander and oregano and mix well. Keep aside.
- Place a large pot or casserole (with lid) on medium-high heat and pour 2 tbsp of oil. A minute later add the pork fillet and sear both of its sides until nicely browned. Remove from the pot and keep aside covered.
- In the same pot pour the remaining oil and add the onions along with the garlic and sauté for 2-3’.
- Add the beans, passata and pour the vegetable broth. Mix well and simmer with the lid on for 45’ while gently stirring every 15’.
- Then add the pork, pour the lemon juice and season with the salt and pepper. Continue cooking for 30’.
