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Pork fillets with green peppercorns and cannellini
High fibre, low GI meal that’ll keep you satisfied for longer.
Low burn recipes
Pork fillets with green peppercorns and cannellini
Ingredients
- 500g pork fillet,cut in half across
- 1/2 cup dry white wine
- 1/2 cup salt-reduced chicken stock
- 2 tablespoons green peppercorns in brine, well-rinsed and drained
- 2 x 400g cans cannellini beans, well-rinsed and drained
- 2 tablespoons chopped flat-leaf parsley
Preparation
- Spray the pork fillets with mono-/polyunsaturated oil cooking spray and season with freshly ground black pepper.
- Heat an ovenproof frying pan over high heat and brown the pork fillets all over. Transfer to the oven and roast 8–10 minutes. Remove pork to a heated plate and tent loosely with foil to keep warm.
- Add the wine to the pan and bring to a boil. Add chicken stock and cook until the sauce is reduced. Stir in the peppercorns.
- Heat the beans with a few tablespoons water, drain and toss with the parsley. Spoon onto heated plates. Meanwhile, cut the pork diagonally into 1cm slices. Arrange on the plates and pour pan sauce over meat and beans. Serve immediately.
PREPARATION TIME:
10 minutes
COOKING TIME:
20 minutes
SERVES:
4
Please note, all care has been taken to exclude foods that may trigger reflux and heartburn but some foods may still cause reflux depending on individual circumstances.
