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Categories:Viewed: 34 - Published at: 8 years ago
Ingredients
- 1 3/4 lbs pork loin
- 1/4 cup + 1 tbsp extra virgin olive oil
- 2 small sticks celery, finely chopped
- 1/4 None small red onion, finely chopped
- 2 tbsp flat leaf parsley, coarsely chopped, plus extra to serve
- 12 oz green beans, trimmed
- 1 tbsp lemon juice
- 4 None tomatoes, chopped
Method
- Brush pork with 1 tbsp oil and season to taste. Heat a large frying pan and brown pork all over, then cover and cook to desired doneness. Remove from the pan, cover and stand for 5 mins. Slice thickly.
- Meanwhile, combine celery, onion, parsley and 1/4 cup oil in a medium bowl. Season to taste.
- Add beans to a small saucepan of boiling water; boil, uncovered, for 2 mins, or until almost tender. Drain and add hot beans to celery mixture with lemon juice; toss gently to combine.
- Top pork with tomatoes and extra parsley leaves, and serve with the bean salad on the side.
