Ingredients700 g floury potatoes (e.g. russet), peeled and cut into chunks
350 g green beans
1 tablespoon extra virgin olive oil
400 g pork fillet (tenderloin), thinly sliced
1 small onion, thinly sliced
100 g cumquats
1 tablespoon honey
1 tablespoon Dijon mustard
150 ml dry white wine
150 ml vegetable stock
3 tablespoons low-fat milk
freshly grated nutmeg
salt and pepper snipped
fresh chives to garnish (optional)
- Cook the potatoes in a saucepan of boiling water for 15 minutes or until tender.
- Steam the green beans in a steamer basket or colander over the potato pan for the last 5 minutes of the cooking time.
- Meanwhile, heat the oil in a large ridged cast-iron grill pan.
- Add the slices of pork in batches and fry over a very high heat for 1 minute on each side or until browned.
- Lift out of the pan and set aside.
- Add the onion to the pan and fry over a high heat for 3 minutes, stirring.
- Reduce the heat slightly, then return the pork to the pan and fry for a further 5 minutes.
- Thinly slice the cumquats, skin and all.
- Add to the pan together with the honey and cook for 1 minute.
- Mix the mustard, wine and stock together, and pour the mixture into the pan.
- Season with salt and pepper to taste and simmer for 3 minutes.
- Drain the potatoes and mash them with the milk.
- Season with salt, pepper and nutmeg.
- Spoon the mashed potato into the centre of 4 serving plates.
- Arrange the pork slices on top of the mash and pour over a little of the sauce.
- Add the cumquats and beans and pour over the remaining sauce.
- Garnish with chives, if using.
Each serving provides 1591 kJ, 380 kcal, 26 g protein, 11 g fat (3 g saturated fat), 38 g carbohydrate (12 g sugars), 5 g fibre