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Herb-crusted pork with kumara and pea salad

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Serves: 4
Time to make: 30 mins

Total cost: $ 25.20 / $ 6.30 per serve

(at time of publication)


Herb-crusted pork with kumara and pea salad

  • Ingredients

  • Nutrition Info.(per serve)

  • 4 tablespoons finely chopped fresh flat-leaf parsley
  • 4 tablespoons finely chopped fresh basil
  • 4 tablespoons finely chopped fresh mint
  • 500g pork fillet, trimmed, halved crosswise
  • 600g kumara, scrubbed, cut in 1cm-thick rounds
  • 2 cups frozen baby peas, thawed
  • 1 red onion, finely chopped
  • 1/4 cup fresh lemon juice
  • 2 tablespoons reduced-fat Greek yoghurt
  • 100g baby spinach

  • Nutrition Info

    • Kilojoules 1680kJ

    • Calories 402cal

    • Protein 33g

    • Total fat 10g

    • Saturated fat 3g

    • Carbohydrates 45g

    • Sugars 10g

    • Dietary fibre 9g

    • Sodium 180mg

    • Calcium 110mg

    • Iron 5mg

    Instructions

    1 Combine fresh herbs on a chopping board. Arrange in a thin layer and season with cracked black pepper. Roll pork fillet in herb mixture to coat evenly on all sides.

    2 Spray a large frying pan with oil and set over a medium heat. Cook pork, turning occasionally, for 12-15 minutes or until pork is browned and cooked. Remove pork from heat and lightly cover with tinfoil and leave to rest for 5 minutes. Cut pork in thick slices and set aside.

    3 Meanwhile, steam kumara for 6-8 minutes or until just tender. Transfer kumara to a heatproof bowl. Add peas and onion. Stir lemon juice and yoghurt to combine then pour mixture over warm vegetables and toss gently.

    4 Serve pork on a bed of spinach with kumara and pea salad.


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    Variations

    Make it gluten free: Check yoghurt is gluten free.

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    Author: Tracey Meharg -
    Photographer: Andy Lewis
    First published: Dec 2013
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