What are the main ingredients in Pork with Leeks & Cabbage?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Blender (optional), Milk (optional)

What is the nutritional information of Pork with Leeks & Cabbage?

Calories: 643, Carbs: 53 grams, Fat: grams, Protein: 49.5 grams, Sugar: 12.3 grams, Salt: 1026 grams

How do I prepare Pork with Leeks & Cabbage?

SLIVERS OF GOLD: Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool. PORK-FECTION: Return the pan to medium-high heat. Pat the pork fillet dry with paper towel. Coat in oil and season. When the pan is hot, sear the pork for 7-10 minutes, shifting and turning as it colours. On completion, it should be browned all over and cooked through. During the final minute, baste the pork with a knob of butter and the rub. Thinly slice and lightly season. FINAL ACT: Drain and rinse the butter beans. Place the rinsed beans in a pot with 1½ tbsp of milk or water and the crème fraîche. Place over medium-high heat. Once boiling, simmer for 2-3 minutes until the beans are warmed through. Remove from the heat and add a knob of butter and seasoning. Place in a blender or mash until desired consistency. TAKE A BOW: Serve up the butter bean mash and top with the juicy pork slices. Plate the leek and cabbage alongside and sprinkle over the toasted almonds. Garnish with any remaining lemon wedges. Standing ovation, Chef! STAR OF THE SHOW: Rinse the halved leeks thoroughly and roughly slice. Place a pan over medium-high heat with a drizzle of oil. When hot, sauté the sliced leeks for 2-3 minutes until soft, shifting constantly. Pour in the wine and cook for 1-2 minutes until almost evaporated. Add the shredded cabbage, the peas, and a splash of water. Simmer for 4-5 minutes until the cabbage and peas are tender, shifting occasionally. Remove from the heat and squeeze in some lemon juice, a pinch of zest, and seasoning.

What should be prepared from my kitchen to make Pork with Leeks & Cabbage?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Blender (optional), Milk (optional)

Pork with Leeks & Cabbage

This dish is perfectly quick and tasty – perfect for any weeknight dinner. Pork fillet is basted in a rub & butter, and served with a smooth butter bean mash. The unexpected star bringing this meal to life is the braised leeks, peas & cabbage medley. It may sound simple but the flavours are anything but!

Pork with Leeks & Cabbage

with butter bean mash & almonds

Hands on Time: 15 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Almonds
Butter Beans
Cabbage
Creme Fraiche
Leeks
Lemon
Lemons
NOMU Roast Rub
Peas
Pork Fillet
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Blender (optional)
Milk (optional)

Serves 1

STAR OF THE SHOW
Rinse the halved leeks thoroughly and roughly slice. Place a pan over medium-high heat with a drizzle of oil. When hot, sauté the sliced leeks for 2-3 minutes until soft, shifting constantly. Pour in the wine and cook for 1-2 minutes until almost evaporated. Add the shredded cabbage, the peas, and a splash of water. Simmer for 4-5 minutes until the cabbage and peas are tender, shifting occasionally. Remove from the heat and squeeze in some lemon juice, a pinch of zest, and seasoning.
SLIVERS OF GOLD
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
PORK-FECTION
Return the pan to medium-high heat. Pat the pork fillet dry with paper towel. Coat in oil and season. When the pan is hot, sear the pork for 7-10 minutes, shifting and turning as it colours. On completion, it should be browned all over and cooked through. During the final minute, baste the pork with a knob of butter and the rub. Thinly slice and lightly season.
FINAL ACT
Drain and rinse the butter beans. Place the rinsed beans in a pot with 1 tbsp of milk or water and the crème fraîche. Place over medium-high heat. Once boiling, simmer for 2-3 minutes until the beans are warmed through. Remove from the heat and add a knob of butter and seasoning. Place in a blender or mash until desired consistency.
TAKE A BOW
Serve up the butter bean mash and top with the juicy pork slices. Plate the leek and cabbage alongside and sprinkle over the toasted almonds. Garnish with any remaining lemon wedges. Standing ovation, Chef!

Leeks - 100g
White Wine - 10ml
Cabbage - 100g
Peas - 50g
Lemon - 1
Almonds - 10g
Pork Fillet - 150g
NOMU Roast Rub - 10ml
Butter Beans - 120g
Crème Fraîche - 30ml

Download the Recipe

Serves 2

STAR OF THE SHOW
Rinse the halved leeks thoroughly and roughly slice. Place a pan over medium-high heat with a drizzle of oil. When hot, sauté the sliced leeks for 2-3 minutes until soft, shifting constantly. Pour in the wine and cook for 1-2 minutes until almost evaporated. Add the shredded cabbage, the peas, and a splash of water. Simmer for 4-5 minutes until the cabbage and peas are tender, shifting occasionally. Remove from the heat and squeeze in some lemon juice, a pinch of zest, and seasoning.
SLIVERS OF GOLD
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
PORK-FECTION
Return the pan to medium-high heat. Pat the pork fillet dry with paper towel. Coat in oil and season. When the pan is hot, sear the pork for 7-10 minutes, shifting and turning as it colours. On completion, it should be browned all over and cooked through. During the final minute, baste the pork with a knob of butter and the rub. Thinly slice and lightly season.
FINAL ACT
Drain and rinse the butter beans. Place the rinsed beans in a pot with 1½ tbsp of milk or water and the crème fraîche. Place over medium-high heat. Once boiling, simmer for 2-3 minutes until the beans are warmed through. Remove from the heat and add a knob of butter and seasoning. Place in a blender or mash until desired consistency.
TAKE A BOW
Serve up the butter bean mash and top with the juicy pork slices. Plate the leek and cabbage alongside and sprinkle over the toasted almonds. Garnish with any remaining lemon wedges. Standing ovation, Chef!

Leeks - 200g
White Wine - 20ml
Cabbage - 200g
Peas - 100g
Lemon - 1
Almonds - 20g
Pork Fillet - 300g
NOMU Roast Rub - 20ml
Butter Beans - 240g
Crème Fraîche - 60ml

Download the Recipe

Serves 3

STAR OF THE SHOW
Rinse the halved leeks thoroughly and roughly slice. Place a pan over medium-high heat with a drizzle of oil. When hot, sauté the sliced leeks for 3-4 minutes until soft, shifting constantly. Pour in the wine and cook for 1-2 minutes until almost evaporated. Add the shredded cabbage, the peas, and a splash of water. Simmer for 5-6 minutes until the cabbage and peas are tender, shifting occasionally. Remove from the heat and squeeze in some lemon juice, a pinch of zest, and seasoning.
SLIVERS OF GOLD
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
PORK-FECTION
Return the pan to medium-high heat. Pat the pork fillet dry with paper towel. Coat in oil and season. When the pan is hot, sear the pork for 10-12 minutes, shifting and turning as it colours. On completion, it should be browned all over and cooked through. During the final minute, baste the pork with a knob of butter and the rub. Thinly slice and lightly season.
FINAL ACT
Drain and rinse the butter beans. Place the rinsed beans in a pot with 2 tbsp of milk or water and the crème fraîche. Place over medium-high heat. Once boiling, simmer for 3-4 minutes until the beans are warmed through. Remove from the heat and add a knob of butter and seasoning. Place in a blender or mash until desired consistency.
TAKE A BOW
Serve up the butter bean mash and top with the juicy pork slices. Plate the leek and cabbage alongside and sprinkle over the toasted almonds. Garnish with any remaining lemon wedges. Standing ovation, Chef!

Leeks - 300g
White Wine - 30ml
Cabbage - 300g
Peas - 150g
Lemons - 2
Almonds - 30g
Pork Fillet - 450g
NOMU Roast Rub - 30ml
Butter Beans - 360g
Crème Fraîche - 90ml

Download the Recipe

Serves 4

STAR OF THE SHOW
Rinse the halved leeks thoroughly and roughly slice. Place a pan over medium-high heat with a drizzle of oil. When hot, sauté the sliced leeks for 3-4 minutes until soft, shifting constantly. Pour in the wine and cook for 1-2 minutes until almost evaporated. Add the shredded cabbage, the peas, and a splash of water. Simmer for 5-6 minutes until the cabbage and peas are tender, shifting occasionally. Remove from the heat and squeeze in some lemon juice, a pinch of zest, and seasoning.
SLIVERS OF GOLD
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
PORK-FECTION
Return the pan to medium-high heat. Pat the pork fillet dry with paper towel. Coat in oil and season. When the pan is hot, sear the pork for 10-12 minutes, shifting and turning as it colours. On completion, it should be browned all over and cooked through. During the final minute, baste the pork with a knob of butter and the rub. Thinly slice and lightly season.
FINAL ACT
Drain and rinse the butter beans. Place the rinsed beans in a pot with 2½ tbsp of milk or water and the crème fraîche. Place over medium-high heat. Once boiling, simmer for 3-4 minutes until the beans are warmed through. Remove from the heat and add a knob of butter and seasoning. Place in a blender or mash until desired consistency.
TAKE A BOW
Serve up the butter bean mash and top with the juicy pork slices. Plate the leek and cabbage alongside and sprinkle over the toasted almonds. Garnish with any remaining lemon wedges. Standing ovation, Chef!