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Honey and lemon pork with grains


Serves: 2
timePrep time: 20 mins
timeTotal time:
Honey and lemon pork with grains
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
timePrep time: 20 mins
timeTotal time:

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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 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 Cookery Workflow Editor, 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 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 Cookery Workflow Editor, 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

  1. 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.
  2. Meanwhile, cook the runner beans in boiling salted water for 3-4 minutes until tender, then drain.
  3. 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.
  4. Heat the quinoa according to the pack instructions, then serve with the pork steaks and greens.
    Tip
    Make it veggie
    Swap the pork steaks for thickly sliced halloumi

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