Herb-crusted pork with kumara and pea salad
Serves: 4
Time to make: 30 mins
Total cost: $25.20 / $6.30 per serve
(at time of publication)
Ingredients
- 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
- ¼ cup fresh lemon juice
- 2 tablespoons reduced-fat Greek yoghurt
- 100g baby spinach
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.
Variations
Make it gluten free: Check yoghurt is gluten free.
Nutrition Info (per serve)
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
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Andy Lewis
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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