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Pork loin steaks with broad bean and butter bean salad

Name: Pork loin steaks with broad bean and butter bean salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 8 x 100g pork loin steaks; 1 tbs chopped oregano leaves; 2 garlic cloves, finely chopped; 2 tbs olive oil, plus extra to brush; Juice of 1 lemon, plus wedges to serve; 200g podded fresh broad beans, peeled; 400g can butter beans, rinsed, drained; 1/2 red onion, cut into very thin wedges; 1 cup basil leaves; 1 cup flat-leaf parsley leaves; 1 cup watercress sprigs; Zest and juice of 1/2 lemon; 2 tbs olive oil

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15m

10m

Pork loin steaks with broad bean and butter bean salad

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by Ben O'Donoghue

Chef, author and TV presenter

Oct 03, 2015

Double up on beans with broad and butter versions, to add plenty of fibre to this pork dish.

8 x 100g pork loin steaks
1 tbs chopped oregano leaves
2 garlic cloves, finely chopped
2 tbs olive oil, plus extra to brush
Juice of 1 lemon, plus wedges to serve

Broad bean & butter bean salad

200g podded fresh broad beans, peeled
400g can butter beans, rinsed, drained
1/2 red onion, cut into very thin wedges
1 cup basil leaves
1 cup flat-leaf parsley leaves
1 cup watercress sprigs
Zest and juice of 1/2 lemon
2 tbs olive oil

Method

1.

Place the pork steaks between 2 sheets of baking paper and use a rolling pin or meat mallet to flatten to about 1cm thick.
2.

Combine oregano, garlic, 1 tbs oil and half the lemon juice in a bowl, season and stir well. Add the pork, toss to coat, then set aside while you prepare the salad.
3.

To make the salad, combine the beans, onion, herbs, watercress and lemon zest in a bowl, tossing gently to combine. Whisk together the lemon juice and olive oil, then season to taste. Add a little dressing to the salad and toss to combine.
4.

Heat a barbecue or large frypan on high heat and brush with oil. Cook the pork, in batches, for 1-2 minutes each side for pink or until cooked to your liking. Transfer to a bowl, then drizzle with the remaining lemon juice and olive oil. Cover loosely and set aside to rest for 5 minutes.
5.

Divide the pork and salad among plates, then drizzle over any resting juices. Serve with lemon wedges.