Serves/time 4 people / 29 mins. This recipe for pork fillet with pepper stew feeds 4 in under an hour and comes in at under 200 calories - perfect for the 5:2 diet. Already have an account with us? What's not to love about the comfort of a quality sausage cradled by a toasty golden Yorkshire, on a cold, wet day? Remove from the pan and set aside on a plate. Pour ½cm of water into the hot pan. Simply marinate for an hour, then whack on the barbecue for a show-stopper that’s full of attitude. Chickpea chard pork. Scatter with parsley and serve with white bean mash or brown rice. Bring to a gentle simmer for 10 minutes, or until the sauce has thickened and the pork is tender, stirring regularly. Pork & chickpea curry. DAVID LOFTUS. BBC Good Food online webinarsExpand your cooking skills with our online masterclasses. Try one of our other healthy one-pot recipes here... Sign up to receive recipe inspiration and foodie openings. NUTRITION PER … Jamie Oliver. Sit the pork back at the. Try this pork fillet stew recipe then check out our vegetarian stew. Serve in warm pittas with a dollop of soured cream, you’re good to go. Full of hearty flavour and everything all in one pot! 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Take this street-food classic to a whole new level with fennel-infused roast pork, … https://www.jamieoliver.com/recipes/pork-recipes/pork-mash-gratin Enjoy cooking, eating and exploring! Please. By entering your details, you are agreeing to olive magazine terms and conditions. For a vegetarian or vegan version of this stew, cook a large cubed aubergine instead of the pork in the first step, adding an extra tablespoon of oil once it begins to fry. See the tip at the bottom of the recipe for how to make a veggie version, too. Plus, you can freeze any extra March 22, 2016 at 8:57 am . Share on Facebook; Share on Twitter; Share on Pinterest; Share on Whatsapp; Email to a friend; Advertisement . 250g/9oz pork fillet (tenderloin), trimmed and cut into small cubes Pot roasting is a great way to guarantee juicy, perfectly cooked pork loin every time. Crumble in the stock cube and add the cooked pork. This rich and comforting dish combines soft, succulent meat with a sticky fig and Marsala sauce for a twist on the usual Sunday roast.

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