A nutritious warming pork dish full of flavour with a side of Succotash to serve either as a lunch or a main meal
Main ingredients
- Meat
Ingredients
Method
Ingredients
- 12 rashers streaky bacon, stretched
- 75g Dijon mustard
- 1 tablespoon brown sugar
- 2 teaspoons dried thyme
- 3 cloves garlic, crushed
- 1 pork tenderloin, (approx. 600g)
- 1 red onion, sliced
- 1 teaspoon Thai fish sauce
- 400g can butterbeans (240g drained weight)
- 1 small yellow squash, peeled and sliced into semi-circles
- 250g sweet corn kernels (drained weight 125g)
- 125g okra, sliced at an angle across the width
- 200ml chicken stock
- 10 plum tomatoes, sliced lengthwise
- 1 small red pepper seeded and cut into thin strips
- 25g unsalted butter
- 2 tablespoons fresh basil, finely chopped
- Salt and pepper to taste
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Method
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1Pre heat the oven to 200C/Fan 180C/Gas Mark 6
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2Place the Shallow Casserole over a low heat
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3In a small mixing bowl place the mustard, brown sugar, thyme and minced garlic in a bowl and mix well
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4Spread the mixture over the pork tenderloin
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5Wrap the bacon around the tenderloin
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6Place the tenderloin in the hot Shallow Casserole and place in the oven for approximately 20 - 25 minutes, if you have a meat probe you can check for a minimum temp of 60 – 65C
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7Remove from the Shallow Casserole and place the pork in a piece of tinfoil
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8Place the Shallow Casserole on a medium heat and add the red onion to cook for 5 minutes.
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9Add the Thai fish sauce and the butterbeans, squash, corn, okra and chicken stock and bring to the boil
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10Cover with the lid and cook for 10 minutes
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11Add the tomatoes and red pepper and cook for a further 5 minutes
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12Stir in the butter and basil and season to taste
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13Slice the pork into 1cm thick slices and lay on top of the Succotash
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14Cook’s Notes
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15This recipe can be made with a butternut squash instead of a small yellow squash
