Moroccan-Spiced Pork with White Bean Mash


I made this for supper last night. It was a big hit. Every time I cook pork it’s dry and tough. We buy outdoor reared pork because we think it’s a healthier way to raise the animal and the flavor will be better. Although the flavor is better the dry and toughness of it really sucked and I was almost ready to throw in the towel and go back to the cheaper meat. I’m glad I stuck it out because this was DELISH and very moist and tender. I KNEW it was the way I was cooking the meat. Anyhoo I hope someone tries this and lets me know what they thought. I did make my own Ras el hanout because I had the spices except the allspice but since I didn’t know what it was supposed to taste like I didn’t miss it. Also I didn’t make the cannellini bean mash because I didn’t have any cannellini beans, the shops all close at 4pm on Sundays here and by the time I checked to see if I had any it was waaaay passed 4pm. I made regular potato mash.

Warm slices of roasted lean pork with a Moroccan-spiced coating, are served on a bed of garlicky cannellini bean mash.

Serves 2

Preparation time: 10 minutes
Cooking time: 20-25 minutes
Nutrition | 608kcals | 14.1g fat | 3.6g saturated fat | 0.7g salt | 16.1g sugars per serving

Ingredients
350g Pork Fillet
1½ tsp Bart Ras el Hanout (see Cook’s tip)
2 tsp olive oil
1 small onion, finely chopped
1 stick celery, chopped
2 garlic cloves, crushed
410g can cannellini beans, rinsed and drained
½ tsp chopped fresh lemon thyme, plus extra to garnish
1 tbsp clear honey

Instructions
Preheat the oven to 200°C, gas mark 6. Trim any fat from the pork and dust with a little salt and the ras el hanout. Heat 1 teaspoon of the oil in a small frying pan and sear the pork on all sides until browned. Transfer to a small roasting tin and roast in the oven for 20-25 minutes until the fillet is thoroughly cooked and there is no pink meat.

Meanwhile, heat the remaining teaspoon of oil in the frying pan. Add the onion and celery, and fry gently for about 5 minutes until very soft, but not browned.

Add the garlic and cannellini beans, and scatter with the lemon thyme. Cook very gently for 5 minutes until heated through. Add 3 tablespoons of warm water and crush the beans using a potato masher.

Pile the bean mixture onto warmed serving plates. Cut the pork into chunky slices and arrange on the mash. Stir the honey into the juices left in the tin then spoon the sauce over the meat. Scatter with extra thyme. Serve with green vegetables, such as Waitrose Peas, Leeks & Spinach Medley.

Cook’s tip
Ras el hanout – a Moroccan blend of dried spices – is Arabic for ‘top of the shop’. If you have a good spice selection, you can make it yourself, using a blend of crushed coriander seeds, cardamom, allspice, nutmeg, cayenne and cloves.