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Herb Crusted Pork with Bean Stew (High Fibre)

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Serves 4
  • 4 pork medallions trimmed of any fat
  • 2 tablespoons of seeded mustard
  • ½ cup of wholegrain wholemeal breadcrumbs
  • 1 tablespoons of thyme chopped
  • 1 tablespoon of parsley chopped
  • 1 tablespoon of grated parmesan cheese
  • 1 tablespoon of extra virgin olive oil
  1. Put tinned tomatoes, chopped onion, olive oil and salt and pepper in a blender, blend until smooth  
  2. Place the mixture and the beans in a pan and cook for 10-20 minutes add water if the mixture becomes too dry
  3. Place bean mix on a plate and top with the crusted pork medallion
Ingredients - Bean stew
  • 420 gram tin of black-eyed or white beans
  • 1 tin of tomatoes
  • 1 small onion
  • 1 tablespoon of olive oil
  • Salt and pepper to taste 
  1. Preheat oven to 200C
  2. Rub mustard over 4 medallions to coat
  3. Combine chopped thyme, parsley, breadcrumbs and parmesan cheese in a large bowl
  4. Press the coated pork medallions in the breadcrumb mix to cover
  5. Heat a large pan, add olive oil
  6. Cook medallions for 8-10 minutes either side until golden