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- In a mixing bowl, combine the pork medallions, a pinch of salt and black pepper, chilli flakes and ground harissa, coating the pork well.
- In a large pan, heat half a tablespoon of oil over medium heat, when hot add the pork and cook for 8-10 minutes, turning once, until cooked through. Remove from the pan and set aside.
- Add the wine to the pan to deglaze and simmer until the liquid is reduced by half. Add the leeks and cook for 3-4 minutes. Add the cream and stock, and bring to a simmer. Add the pork back to the pan with the butterbeans and kale, and cook for 3-4 minutes until heated through. The kale will start to soften. Season with salt and pepper to taste and serve with extra chilli flakes if you like more heat.
Per serving: 460kcals, 14.3g fat (4.7g saturated), 40.6g carbs (2.2g sugars), 38.6g protein, 9.1g fibre, 0.481g sodium
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