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Pork mignons with apple and white bean puree

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Pork mignons with apple and white bean puree
Pork mignons with apple and white bean puree
  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

These pork mignons are already stuffed with herby garlic butter – easy!

Ingredients

  • 2 pkts Bruemar Pork Mignons with Garlic & Herb Butter
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 French shallot, finely chopped
  • 1 garlic clove, crushed
  • 1 green apple, peeled, finely chopped
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 1 1/2 tablespoons water
  • 1 tablespoon lemon juice
  • 350g green beans, trimmed
  • 45g (1/3 cup) walnuts

Method

  • Step 1
    Preheat oven to 180C/160C fan forced and line 2 baking trays with baking paper.
  • Step 2
    Heat a large non-stick frying pan over medium heat. Spray pork with olive oil. Cook, turning, for 4 minutes or until golden. Place pork on 1 prepared tray. Bake for 7-10 minutes or until just cooked through. Cover with foil. Set aside to rest for 5 minutes.
  • Step 3
    Meanwhile, for the puree, heat 2 1/2 tbs oil in a saucepan over medium-low heat. Add shallot and garlic. Cook, stirring, for 2 minutes or until tender. Stir in apple for 3 minutes or until tender. Add cannellini beans, water and lemon juice. Reduce heat to low. Simmer, covered, stirring occasionally, for 5 minutes or until warmed through. Use a stick blender to puree until smooth.
  • Step 4
    Place green beans and walnuts on remaining prepared tray. Drizzle with remaining oil. Season. Toss to coat. Roast for 6-7 minutes or until tender crisp. Serve pork with puree and bean mixture.
  • High fibre
  • Low carb
  • Lower gi
  • Egg free
  • Fish free
  • Gluten free
  • Lactose free
  • Milk free
  • Shellfish free
  • Soy free
  • Wheat free

Nutrition

  • 2773 kj

    Energy

  • 39g

    Fat Total

  • 13g

    Saturated Fat

  • 11g

    Fibre

  • 46g

    Protein

  • 27g

    Carbs (total)

All nutrition values are per serve
  • Image credit: Al Richardson
  • Publication: Taste Magazine

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