Serves 4
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  1. In a mixing bowl, combine the pork medallions, a pinch of salt and black pepper, chilli flakes and ground harissa, coating the pork well.
  2. 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.
  3. 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.

Nutrition Facts

Per serving: 460kcals, 14.3g fat (4.7g saturated), 40.6g carbs (2.2g sugars), 38.6g protein, 9.1g fibre, 0.481g sodium