Punchy herb pork & white beans

Infuse pork cutlets with Italian flavour by using our fast marinade packed with fresh herbs. The real magic happens in the punchy mix of sage, rosemary, garlic and pancetta.

Recipe «Punchy herb pork & white beans» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 4 garlic cloves, 2 tbsp olive oil, 1 tbsp fresh rosemary leaves, 1 tbsp chopped fresh sage leaves, 4 pork cutlets, French trimmed , 2 tbsp lemon juice, 85g Primo Gourmet Selection Pancetta, coarsely chopped, 1 red onion, finely chopped , 1 red capsicum, finely chopped, 400g can cannellini beans, rinsed, drained, 60g baby spinach leaves.

Ingredients:

• 4 garlic cloves 
• 2 tbsp olive oil 
• 1 tbsp fresh rosemary leaves 
• 1 tbsp chopped fresh sage leaves 
• 4 pork cutlets, French trimmed 
• 2 tbsp lemon juice 
• 85g Primo Gourmet Selection Pancetta, coarsely chopped 
• 1 red onion, finely chopped 
• 1 red capsicum, finely chopped 
• 400g can cannellini beans, rinsed, drained 
• 60g baby spinach leaves 

Instructions

1. Place 3 garlic cloves, 1 1/2 tablespoons oil, half the rosemary and half the sage in a mortar and pound with a pestle until crushed. Season. Transfer to a large bowl. Add pork. Toss to coat. Set aside for 5 minutes to marinate.
2. Heat a large frying pan over medium heat. Cook pork, turning, for 8 minutes or until just cooked through. Add lemon juice. Transfer pork to a plate and the pan juices to a bowl. Cover both with foil to keep warm.
3. Finely chop remaining garlic, rosemary and sage. Heat remaining oil over medium heat. Cook pancetta, stirring, for 2 minutes or until golden. Add the onion, capsicum, garlic, rosemary and sage. Cook, stirring, for 5 minutes or until soft. Stir in beans for 2 minutes. Stir in the spinach for 1 minute or until spinach just wilts. Season with pepper.
4. Divide bean mixture among plates. Top with pork cutlets and drizzle over pan juices.