Honey and lemon pork with grains
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Honey and lemon pork with grains
This speedy pork midweek meal in ready in 20 minutes and less than 600 calories per serving
Serves: 2
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
598Kcal
Fat
20gr
Saturates
4gr
Carbs
56gr
Sugars
21gr
Fibre
9gr
Protein
3gr
Salt
1.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tbsp sunflower oil
- 2 x pork loin steaks, trimmed of excess fat
- 4 spring onions, chopped into short lengths
- 225g runner beans, trimmed and thinly sliced
- zest and juice of ½ lemon
- 2 tbsp clear honey
- 1 x 80g pack watercress
- 1 x 250g pack cooked red and white quinoa (or grain of your choice)
Step by step
- Heat the oil in a nonstick frying pan. Season the pork steaks and fry over a high heat for 11⁄2-2 minutes each side to brown. Reduce the heat to medium and add the spring onions, cooking for 2 minutes, turning the pork again to cook through evenly.
- Meanwhile, cook the runner beans in boiling salted water for 3-4 minutes until tender, then drain.
- Mix the lemon zest and juice with the honey and 1 tablespoon of water, plus some seasoning. Pour into the pan and turn the pork in the sauce to glaze, as it reduces slightly. Stir in the runner beans and the watercress, letting the watercress wilt slightly.
-
Heat the quinoa according to the pack instructions, then serve with the pork steaks and greens.TipMake it veggie
Swap the pork steaks for thickly sliced halloumi
