Citrus pepper pork with crushed potatoes
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Dan Jones
Citrus pepper pork with crushed potatoes
Serves: 2
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
411Kcal
Fat
11gr
Saturates
3gr
Carbs
37gr
Sugars
15gr
Fibre
6gr
Protein
38gr
Salt
0.3gr
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
- 300g baby new potatoes
- 200g green beans, halved
- juice and zest of 1 orange
- juice and zest of 1 lemon
- ½ tsp mixed peppercorns, crushed
- 1 x 300g pack extra-lean pork fillet medallions
- 3 tsp olive oil
- 1 tbsp clear honey
Step by step
- Boil the potatoes in a pan of boiling salted water for 15 minutes. Add the green beans; cook for 4-5 minutes until just tender.
- Meanwhile, mix half of both zests with the crushed peppercorns; press onto the pork.
- Heat 1 teaspoon olive oil in a nonstick frying pan, add the pork and fry over a high heat for 2 minutes each side.
- Put the remaining zest in a bowl with half the lemon juice. Mix with 2 teaspoons olive oil to make a dressing; season.
- Whisk the rest of the lemon juice, the orange juice and honey together. Pour into the frying pan and bubble for 2-3 minutes until syrupy, turning the pork to glaze in the sauce.
- Remove the green beans with tongs, toss with the dressing and divide between 2 warmed plates, leaving any dressing in the bowl. Drain the potatoes, add to the bowl and crush lightly with a fork. Serve with the pork and sauce.
