A plate with herb & garlic pork with summer ratatouille

Herb & garlic pork with summer ratatouille

  • Rating: 4 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 4 (or 2 with leftovers for other meals)

Pack in the vegetables with a fragrant herb and garlic pork dish that is not only low-fat and low-calorie but also provides five of your five-a-day

  • Freezable
  • Healthy
Nutrition:
HighlightNutrientUnit
low inkcal337
low infat11g
saturates3g
carbs17g
sugars15g
fibre9g
protein39g
salt0.3g
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Ingredients

For the pork

Method

  • STEP 1

    Heat the oil in a large non-stick pan and fry the onions for 5 mins or until softened. Stir in the peppers, aubergine, courgettes and garlic, and cook, stirring, for a few mins. Tip in the tomatoes and 1 can of water, then stir in the bouillon, thyme and basil stalks. Cover and simmer for 20 mins or until tender. Stir through the basil leaves.

  • STEP 2

    Meanwhile, rub the pork with the garlic, then scatter with the thyme and some black pepper, patting it so it sticks all over. Heat the oil in a non-stick frying pan and cook the pork for about 12 mins, turning frequently so it browns on all sides, until tender but still moist. Cover and rest for 5 mins.

  • STEP 3

    If you're making this as part of the Healthy Diet Plan, set aside half of the pork to use in the curried pork bulghar salad later in the week and store in the fridge once cooled. Chill the half of the ratatouille and use it to make the ratatouille pasta salad with rocket for another day. If you are serving four you can skip this step.

  • STEP 4

    To serve, slice the pork and serve with the ratatouille, some brown rice or new potatoes and some extra thyme.

RECIPE TIPS
MAKE AHEAD
This ratatouille is so useful, it’s well worth making and freezing for other meals ‘off plan’.
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    Rating: 4 out of 5.14 ratings
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