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
Pork with Leeks & Cabbage
with butter bean mash & almonds
Hands on Time: 15 - 25 minutes
Overall Time: 30 - 35 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Pork with Leeks & Cabbage?
The preparation time for Pork with Leeks & Cabbage with butter bean mash & almonds is between 15 and 25 minutes.
What is the total time required to make Pork with Leeks & Cabbage with butter bean mash & almonds?
The total time required to make Pork with Leeks & Cabbage with butter bean mash & almonds is between 30 and 35 minutes.
How many servings does Pork with Leeks & Cabbage provide?
4 servings
What are the main ingredients in Pork with Leeks & Cabbage?
Almonds, Butter Beans, Cabbage, Creme Fraiche, Leeks, Lemon, Lemons, NOMU Roast Rub, Peas, Pork Fillet, White Wine
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?
Almonds, Butter Beans, Cabbage, Creme Fraiche, Leeks, Lemon, Lemons, NOMU Roast Rub, Peas, Pork Fillet, White Wine
How many calories does Pork with Leeks & Cabbage have?
643 calories
How much fat content does Pork with Leeks & Cabbage have?
grams
Woolies Products in this dish
