Pork Fillet Medallions With Green Bean Salad
- 225g (8oz) Lean Pork fillet
- 1 Lemon juice and rind
- 2 cloves garlic
- Black pepper
- 100g (4oz) Green beans
- 100g (4oz) Broad beans
- 60ml (4tbsps) Yogurt
- Fresh mint
Take 225g (8oz) lean, fully trimmed pork fillet and cut into thin medallions. Marinade for 20 minutes with juice and rind of ½ lemon, 2 cloves garlic, thinly sliced and season with black pepper.
Place 100g (4oz) green beans and 100g (4oz) broad beans into boiling water and lightly cook until they still have ‘bite’ and cool. Heat wok or griddle pan, drain juice from pork and discard. Cook pork and garlic for 2 – 4 minutes each side until lightly browned.
Make dressing; mix together 60ml (4 tbsp) natural yogurt with juice and rind of half lemon and 15ml (1 tbsp) fresh mint, chopped.
Pile beans and pork into a salad bowl and drizzle over the dressing, finish with extra fresh mint.
Serve with crusty bread and extra crunchy salad leaves.