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: 
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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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
