Novice chargrilled pork loin with greens and potatoes

This recipe is healthy, has a good hand in your five-a-day and best of all, isn’t too much hassle to prepare. The below recipe is for two people, and I’ve structured the recipe so that you can create the marinades and dressings for both the pork and vegetables at the start. For a novice cook, I find this leaves you free to start cooking the main bulk afterwards and not be worrying about checking the vegetables while trying to handle a pestle and mortar at the same time.

Ingredients

  • 2 pork loins
  • 3 sprigs of fresh thyme
  • ½ a lemon
  • 1 clove of garlic
  • Salt
  • black pepper
  • ½ a bunch of fresh mint
  • 200g new potatoes
  • 160g frozen peas
  • 160g frozen broad beans
  • 150g broccoli
  • olive oil
  • ½ fresh red chilli
  • 30g parmesan cheese

Cost

Pork loins aren’t the cheapest cut but nor will they break the bank. The vegetables here are easily available in all good supermarkets and are very well priced. Frozen is absolutely fine and means you can buy in bulk and save them for next time. I think you could look to do this for £5 per person if there are two of you, with plenty of veg in the freezer for future recipes.

Method

  • This recipe will seem slightly out of order, but trust me, get the marinades and dressing done then forget about them, this is easier for a novice cook. Don’t forget as usual, ingredients out, pan out, kettle boiled.
  • Pop the thyme leaves into a pestle and mortar and zest in the lemon with the peeled garlic and a small pinch of salt and pepper. Bash well, and then pour in some olive oil. This s the marinade for the pork, so all you need to do now is drizzle it over the meat and set to one side. Easy! Just make sure all the meet is covered in the herby dressing and you’re good.
  • Next, lets make the dressing for those veggies. Delicious as they are, we can help bring them to life with a little work. In a large bowl (you want room for the veggies), add the juice from half a lemon (use the one you zested earlier) and chuck in a tablespoon of olive oil. Finely (make sure it is finely) chop and add most of the mint leaves, reserving a few of the nice ones to garnish your dinner for Instagram later. Finally, add the finely sliced chilli, and half of the parmesan – mix well. Veg dressing done.
  • Now let us cook! Heat your griddle pan on a medium heat and pop in your chops. Cooking times will vary depending on what you have bought, but consider that the veg will need between 10-15 minutes. Turn the pork a couple of times throughout while the veg cooks.
  • Bring a large saucepan of water to the boil. With the stalks of the mint leaves you picked earlier, chuck them into the water along with the new potatoes. Cook for 10 to 15 minutes, or until tender, and then chuck in your broccoli, peas and beans. At this point, to save yourself some time safely fish out the mint stalks if you can and chuck them away. When you add the extra veg, you may notice the water stops boiling. If this happens, factor this in to your cooking time and cook the vegetables for longer if need be.
  • When cooked, drain the veg and quarter the potatoes, and chuck the veg in the dressing. Toss well to coat, then plate up.
  • You’ll find the mix of vegetables and colours make this dish easy to place up – it’s hard for this not to look satisfyingly healthy and neat at the same time. Place the pork neatly and drizzle on some more dressing from the veg bowl if you have any.
  • Add the remaining parmesan shavings and enjoy.
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