Clewlow’s Pork Fillet Medallions with Green Bean Salad #Recipe

Vanessa Owen
11th April 2020

This healthy dish from H Clewlow Butchers makes an excellent lunch or light dinner!

1. 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.
2. Place 100g (4oz) green beans and 100g (4oz) broad beans into boiling water and lightly cook until they still have ‘bite’ and cool.
3. Heat wok or griddle pan, drain juice from pork and discard. Cook pork and garlic for 2 – 4 minutes each side until lightly browned.
4. Make dressing; mix together 60ml (4 tbsp) natural yogurt with juice and rind of half lemon and 15ml (1 tbsp) fresh mint, chopped.
5. Pile beans and pork into a salad bowl and drizzle over the dressing, finish with extra fresh mint.

Recipe Info

Serves

2

Serving Suggestions

Serve with crusty bread and extra crunchy salad leaves.

Ingredients

225g (8oz) lean pork fillet
1 lemon juice and rind
2 cloves garlic
Black pepper
100g (4oz) green beans
100g (4oz) broad beans
60ml (4tbsp) yoghurt
Fresh mint

Equipment

Wok/Griddle pan
Salad bowl (to serve)