What are the main ingredients in Lemon-crusted Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Lemon-crusted Pork?

Calories: 740, Carbs: 84 grams, Fat: grams, Protein: 59 grams, Sugar: 7.2 grams, Salt: 17 grams

How do I prepare Lemon-crusted Pork?

ONE TRAY GOODNESS: Preheat the oven to 200°C. Boil the kettle. Place the rinsed chickpeas and the halved baby tomatoes on a roasting tray, coat in oil and seasoning. Pop in the hot oven and roast for 15-20 minutes, until the chickpeas are crispy and the tomatoes are starting to char. In a bowl, combine the drained black beans, trimmed green beans, and grated garlic, with a drizzle of oil and seasoning. BULGAR WHEAT: Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside. GOLDEN CRUMB: Return the pan to a medium-high heat. Add the ground almonds and fry for 1-2 minutes until lightly toasted. Remove from the heat and add the grated cheese, ¾ of the chopped parsley, the lemon zest and seasoning. Mix until fully combined. ON A ROLL: When the pork is finished resting, lightly coat in the dijon mustard using a spoon or knife. Roll the mustard-basted fillet through the ground almond mix until well coated. Gently slice and season. DIG IN!: Plate up the loaded roast veg. Side with the bouncy bulgar wheat, the crusted fillet slices and garnish with the remaining chopped parsley. Serve with a lemon wedge. Well done, Chef! PORK FILLET: When the chickpeas and tomatoes have 8-10 minutes remaining, scatter the dressed beans over the tray and roast for the remaining time until beginning to crisp. Place a nonstick pan over a medium-high heat. Pat the pork fillet dry with some paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-6 minutes, shifting and turning as it colours. On completion, it should be browned all over but not cooked through. Finish it off in the oven for 7-9 minutes until cooked through. Remove from the oven and allow to rest for 5 minutes.

What should be prepared from my kitchen to make Lemon-crusted Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Lemon-crusted Pork

A perfect protein-packed dinner! Pork fillet crusted with a gluten-free lemon crumb; ground almonds, Italian-style cheese, lemon zest, and fresh parsley. Served with roasted chickpeas, baby tomato, green beans, and black beans, and sided with fluffy bulgar wheat.

Lemon-crusted Pork

with roasted baby tomatoes, chickpeas & green beans

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Black Beans
Bulgur Wheat
Chickpeas
Dijon Mustard
Fresh Parsley
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Green Beans
Ground Almonds
Lemon
Lemons
Pork Fillet

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

ONE TRAY GOODNESS
Preheat the oven to 200°C. Boil the kettle. Place the rinsed chickpeas and the halved baby tomatoes on a roasting tray, coat in oil and seasoning. Pop in the hot oven and roast for 15-20 minutes, until the chickpeas are crispy and the tomatoes are starting to char. In a bowl, combine the drained black beans, trimmed green beans, and grated garlic, with a drizzle of oil and seasoning.
BULGAR WHEAT
Using a shallow bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
PORK FILLET
When the chickpeas and tomatoes have 8-10 minutes remaining, scatter the dressed beans over the tray and roast for the remaining time until beginning to crisp. Place a nonstick pan over a medium-high heat. Pat the pork fillet dry with some paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-6 minutes, shifting and turning as it colours. On completion, it should be browned all over but not cooked through. Finish it off in the oven for 7-9 minutes until cooked through. Remove from the oven and allow to rest for 5 minutes.
GOLDEN CRUMB
Return the pan to a medium-high heat. Add the ground almonds and fry for 1-2 minutes until lightly toasted. Remove from the heat and add the grated cheese, ¾ of the chopped parsley, the lemon zest and seasoning. Mix until fully combined.
ON A ROLL
When the pork is finished resting, lightly coat in the dijon mustard using a spoon or knife. Roll the mustard-basted fillet through the ground almond mix until well coated. Gently slice and season.
DIG IN!
Plate up the loaded roast veg. Side with the bouncy bulgar wheat, the crusted fillet slices and garnish with the remaining chopped parsley. Serve with a lemon wedge. Well done, Chef!

Chickpeas - 60g
Baby Tomatoes - 80g
Black Beans - 60g
Green Beans - 80g
Garlic Clove - 1
Bulgur Wheat - 75ml
Pork Fillet - 150g
Ground Almonds - 20ml
Grated Italian-style Hard Cheese - 15ml
Fresh Parsley - 4g
Lemon - 1
Dijon Mustard - 10ml

Download the Recipe

Serves 2

ONE TRAY GOODNESS
Preheat the oven to 200°C. Boil the kettle. Place the rinsed chickpeas and the halved baby tomatoes on a roasting tray, coat in oil and seasoning. Pop in the hot oven and roast for 15-20 minutes, until the chickpeas are crispy and the tomatoes are starting to char. In a bowl, combine the drained black beans, trimmed green beans, and grated garlic, with a drizzle of oil and seasoning.
BULGAR WHEAT
Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
PORK FILLET
When the chickpeas and tomatoes have 8-10 minutes remaining, scatter the dressed beans over the tray and roast for the remaining time until beginning to crisp. Place a nonstick pan over a medium-high heat. Pat the pork fillet dry with some paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-6 minutes, shifting and turning as it colours. On completion, it should be browned all over but not cooked through. Finish it off in the oven for 7-9 minutes until cooked through. Remove from the oven and allow to rest for 5 minutes.
GOLDEN CRUMB
Return the pan to a medium-high heat. Add the ground almonds and fry for 1-2 minutes until lightly toasted. Remove from the heat and add the grated cheese, ¾ of the chopped parsley, the lemon zest and seasoning. Mix until fully combined.
ON A ROLL
When the pork is finished resting, lightly coat in the dijon mustard using a spoon or knife. Roll the mustard-basted fillet through the ground almond mix until well coated. Gently slice and season.
DIG IN!
Plate up the loaded roast veg. Side with the bouncy bulgar wheat, the crusted fillet slices and garnish with the remaining chopped parsley. Serve with a lemon wedge. Well done, Chef!

Chickpeas - 120g
Baby Tomatoes - 160g
Black Beans - 120g
Green Beans - 160g
Garlic Clove - 1
Bulgur Wheat - 150ml
Pork Fillet - 300g
Ground Almonds - 40ml
Grated Italian-style Hard Cheese - 30ml
Fresh Parsley - 8g
Lemon - 1
Dijon Mustard - 20ml

Download the Recipe

Serves 3

ONE TRAY GOODNESS
Preheat the oven to 200°C. Boil the kettle. Place the rinsed chickpeas and the halved baby tomatoes on a roasting tray, coat in oil and seasoning. Pop in the hot oven and roast for 20-25 minutes, until the chickpeas are crispy and the tomatoes are starting to char. In a bowl, combine the drained black beans, trimmed green beans, and grated garlic, with a drizzle of oil and seasoning.
BULGAR WHEAT
Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
PORK FILLET
When the chickpeas and tomatoes have 8-10 minutes remaining, scatter the dressed beans over the tray and roast for the remaining time until beginning to crisp. Place a nonstick pan over a medium-high heat. Pat the pork fillet dry with some paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-7 minutes, shifting and turning as it colours. On completion, it should be browned all over but not cooked through. Finish it off in the oven for 9-10 minutes until cooked through. Remove from the oven and allow to rest for 5 minutes.
GOLDEN CRUMB
Return the pan to a medium-high heat. Add the ground almonds and fry for 2-3 minutes until lightly toasted. Remove from the heat and add the grated cheese, ¾ of the chopped parsley, the lemon zest and seasoning. Mix until fully combined.
ON A ROLL
When the pork is finished resting, lightly coat in the dijon mustard using a spoon or knife. Roll the mustard-basted fillet through the ground almond mix until well coated. Gently slice and season.
DIG IN!
Plate up the loaded roast veg. Side with the bouncy bulgar wheat, the crusted fillet slices and garnish with the remaining chopped parsley. Serve with a lemon wedge. Well done, Chef!

Chickpeas - 180g
Baby Tomatoes - 240g
Black Beans - 180g
Green Beans - 240g
Garlic Cloves - 2
Bulgur Wheat - 225ml
Pork Fillet - 450g
Ground Almonds - 60ml
Grated Italian-style Hard Cheese - 45ml
Fresh Parsley - 12g
Lemons - 2
Dijon Mustard - 30ml

Download the Recipe

Serves 4

ONE TRAY GOODNESS
Preheat the oven to 200°C. Boil the kettle. Place the rinsed chickpeas and the halved baby tomatoes on a roasting tray, coat in oil and seasoning. Pop in the hot oven and roast for 20-25 minutes, until the chickpeas are crispy and the tomatoes are starting to char. In a bowl, combine the drained black beans, trimmed green beans, and grated garlic, with a drizzle of oil and seasoning.
BULGAR WHEAT
Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
PORK FILLET
When the chickpeas and tomatoes have 8-10 minutes remaining, scatter the dressed beans over the tray and roast for the remaining time until beginning to crisp. Place a nonstick pan over a medium-high heat. Pat the pork fillet dry with some paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-7 minutes, shifting and turning as it colours. On completion, it should be browned all over but not cooked through. Finish it off in the oven for 9-10 minutes until cooked through. Remove from the oven and allow to rest for 5 minutes.
GOLDEN CRUMB
Return the pan to a medium-high heat. Add the ground almonds and fry for 2-3 minutes until lightly toasted. Remove from the heat and add the grated cheese, ¾ of the chopped parsley, the lemon zest and seasoning. Mix until fully combined.
ON A ROLL
When the pork is finished resting, lightly coat in the dijon mustard using a spoon or knife. Roll the mustard-basted fillet through the ground almond mix until well coated. Gently slice and season.
DIG IN!
Plate up the loaded roast veg. Side with the bouncy bulgar wheat, the crusted fillet slices and garnish with the remaining chopped parsley. Serve with a lemon wedge. Well done, Chef!