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Zesty pork with spinach & butter beans
Tender pork fillet is marinated then roasted for maximum flavour in this tasty dish.
Pork Tenderloin, raw 550 g, trimmed of fat
Lemon & Herb Marinade 1 serving(s)
Spinach 400 g, young leaf
Butter Beans, cooked 2 can(s), large, drained, drained and rinsed
Lemon(s) ½ zest(s) of 1, grated
Lemon Juice, Fresh 1 tablespoons
Calorie controlled cooking spray 4 spray(s)
Lemon(s) 1 medium, cut into wedges, to serve
- Put the pork in a shallow bowl and pour over the Lemon & Herb Marinade. Turn to coat, then cover and set aside to marinate at room temperature for 20 minutes.
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Heat a large nonstick frying pan over a high heat, then mist with cooking spray. Sear the pork fillet for 5 minutes, turning frequently, until browned all over. Remove the pork from the pan and wrap in kitchen foil. Put on a baking tray and roast for 18-20 minutes, turning halfway. Remove from the oven and set aside to rest for 5 minutes, then remove the foil and cut into 12 equal slices.
- While the pork is resting, wilt the spinach with a splash of water in a large pan set over a medium heat – you may need to do this in batches. Drain any excess liquid from the pan, then add the butter beans and season to taste. Stir to combine, then remove from the heat and stir in the lemon zest and juice.
- Divide the spinach and butter beans between 4 plates, top with the pork and serve.