Grilled pork with butter bean mash
Thin-cut pork escalopes are perfect for a speedy supper, and the velvety-soft puréed butter beans here make a change from regular mash.
(Serves 4)
Ingredients:
380g pack pork loin steaks (free range if possible)1 tsp olive oil1 garlic clove, crushed2 tsp fresh thyme leavesGrated zest and juice of 1 lemon2 x 400g tins of butter beans, drained1 red chilli, deseeded and roughly chopped4 tbsp chopped flat leaf parsley1 pack wild rocket (can use spinach)
Method:
Place the pork loin steaks between two large pieces of greaseproof paper or clingfilm, then bash well with a rolling pin or meat mallet until ½cm thick
Place the pork in a large shallow dish. Add the oil, garlic, thyme, lemon zest and half the lemon juice, and massage into the pork. Set aside to marinate for 5 minutes.
Meanwhile, place the beans in a large pan of boiling water. Bring back to the boil and simmer for 5 minutes until piping hot. Set aside.
Grill the pork escalopes under a high heat for 5 minutes on each side until lightly browned and cooked through.
Meanwhile, place the chilli in a food processor and whizz to form a paste
Take 5 tablespoons of the cooking water from the pan containing the butter beans and reserve, then drain the beans
Add the drained beans and reserved water to the food processor and whizz to make a coarse purée
Stir in the parsley and season to taste with the remaining lemon juice
Divide the butter bean mash and grilled pork between 4 plates and serve each with a large handful of rocket or spinach leaves