This garden salad is enriched with hearty cannellini beans and sharp lemon juice – all the flavours of the late Summer harvest in Italy. This fresh salad is the perfect side for juicy pork loin steaks. We like to leave them a little pink (don’t believe the old wives’ tales about cooking pork to the point of dryness) for a perfect steak.
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mixed salad leaves
pork loin steaks
To prepare ingredients, drain and rinse cannelini beans, finely slice red onion, dice tomato, wash mixed salad leaves and pick the parsley leaves.
In a medium bowl, combine the cannellini beans, red onion, tomato, mixed salad leaves and parsley. In a small bowl, combine the lemon juice, Dijon mustard and three quarters of the olive oil. Season to taste with salt and pepper. Toss the dressing through the salad and set aside.
Heat the remaining olive oil in a medium frying pan over a medium-high heat. Season the pork loin steaks with salt and pepper and add to the pan. Cook for 2-3 minutes on each side or until cooked through (pork can be served a little on the pink side).
To serve, divide the salad and pork steaks between plates.