Lemon & rosemary pork with chickpea salad

Lemon & rosemary pork with chickpea salad

  • Rating: 4 out of 5.24 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating if you have time
  • Easy
  • Serves 4

Jazz up pork with lemon and rosemary for a feel-good supper that's on the table in under half an hour

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal396
fat17g
saturates3g
carbs23g
sugars3g
fibre6g
protein40g
low insalt0.9g
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Ingredients

Method

  • STEP 1

    Mix olive oil, rosemary, garlic, lemon juice and zest in a large bowl. Add pork, turn to coat and season well. If you have time marinate in the fridge for 30 mins.

  • STEP 2

    Heat a large non-stick frying pan. Lift the pork out of the marinade, shaking off any excess and reserving the marinade for later. Cook the pork in the pan for 3-4 mins each side or until cooked through. Rest on a plate while you make the salad.

  • STEP 3

    Pour the reserved marinade into the pan with the onion. Cook for 1 min over a high heat before adding the vinegar, plus 3 tbsp water. Bubble down for 1 min, until the onion has softened a little and the dressing thickened slightly. Stir through chickpeas, some salt and pepper and any of the resting juices from the pork. Put salad leaves into a bowl, tip in the pan contents and gently toss, before eating immediately with the pork.

Goes well with

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    Overall rating

    Rating: 4 out of 5.24 ratings
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